A scrumptious one-pan meal that is delicious served with mashed potatoes, rice or pasta, to make the most of the scrumptious gravy. To store your self the chore of keeping apart and peeling all that garlic, search for pre-separated/peeled garlic cloves.
Ingredients
- 2 Tbsp cooking oil vegetable, canola etc
- 6 pieces skin-on/bone-in chicken thighs (could use any skin-on chicken, such as breasts or drumsticks )
- Salt and freshly-ground black pepper
- 20 cloves garlic separated and peeled (2 full heads)
- 2 Tbsp all-purpose flour
- 3/4 cup dry white wine anything you would drink
- 1 cup chicken broth
- 1 1/4 tsp fresh thyme leaves (or about 3/4 tsp. dried thyme leaves)
- 2 Tbsp butter
Instructions
- warmth the oven to 400° F (205C) with rack in middle of oven.
- In a oven-secure Dutch oven or oven-secure skillet with a lid, warmth the oil over medium excessive heat. Dry the hen pieces nicely by patting them with a paper towel. Sprinkle the hen pieces with a chunk of salt and the pepper. cook dinner the chook until nicely browned, turning regularly, for approximately 8 mins in all then put off fowl to a plate. you may take away a number of the fat inside the pan when you have plenty, however do depart enough to cook dinner the garlic within the next step.
- reduce the warmth to medium, add the garlic, and cook dinner, stirring often, till it's far beginning to brown, about three minutes. Sprinkle the flour over the garlic and stir till mixed. go back the fowl to the pot, cover, and bake for 15 mins within the pre-heated four hundred° oven. (in case you pot or skillet would not have a lid, you could tightly cover the top with tin-foil instead.)
- do away with the pot from the oven and put it on a burner. Be cautious not to the touch the new pot! do away with the fowl portions from the pot to a easy plate. Over medium-excessive warmness, whisk in the wine and simmer for 1 minute. Whisk in the broth, thyme and a chunk greater salt and pepper, then lessen warmness and simmer, stirring regularly, till sauce thickens. flip the heat off and stir within the butter. taste sauce and add extra salt and pepper, if it wishes it. add the bird again to the pot to re-heat with the sauce. Serve spooned over mashed potatoes, rice or pasta.
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