Recipe: Garlicky Chicken Thighs (serves 2)

GARLICKY CHICKEN THIGHS
"We always buy locally raised free-range poultry because it's tastier and humanely raised. Here, we use it in a dish that requires a minimum of attention from the cook. Once you have browned the thighs and briefly cooked the aromatics on the stove top, the oven does the rest of the work."



1 lb skin-on, bone-in chicken thighs, trimmed of excess skin and fat
Salt and freshly ground pepper
2 tsp extra-virgin olive oil
2 Tbsp finely chopped yellow onion
5 cloves garlic, peeled but left whole
3 sprigs fresh thyme
1 bay leaf
2 Tbsp dry white wine
1 tsp white wine vinegar

Preheat the oven to 325 degrees F.

Pat the chicken thighs dry and season generously with salt and pepper.

In an ovenproof saute pan with a lid over high heat, warm the olive oil. When the oil is hot, add the chicken, skin side down, and sear until golden brown, about 4 minutes. Do not turn. Using tongs, transfer the chicken to paper towels to drain.

Pour off most of the fat from the pan and return it to medium-high heat. Add the onion, garlic, thyme, and bay leaf and saute until the vegetables are just beginning to color, about 4 minutes.

Pour in the wine and vinegar and stir with a wooden spoon to dislodge any browned bits on the pan bottom. Return the chicken thighs, skin side up, to the pan.

Cover the pan and place in the oven. Bake until the chicken is very tender, about 40 minutes.

Transfer the thighs to individual plates. Spoon the braising liquid and garlic cloves over the chicken and serve.

Makes 2 servings
Source: Two in the Kitchen (Williams-Sonoma) by Jordan Mackay and Christie Dufault