This is a family favorite, adapted from Melissa d'Arabian, "Ten Dollar Dinners" on The Food Network. Entered here for ease in menu planning and shopping list.
- 8 chicken thighs
- kosher salt
- fresh ground black pepper
- 1 head garlic or 20 garlic cloves, separated into whole cloves and papery skin removed
- 3 tablespoons olive oil
- 1 tablespoon butter
- 2 teaspoons herbes de provence
- 1 teaspoon flour
- 1⁄4 cup chicken stock or 1⁄4 cup white wine
- 1⁄2 lemon, juice of
- bread, for serving
- Preheat the oven to 350 degrees F.
- Rinse and pat dry the chicken. Salt and pepper liberally and allow to temper on a cutting board while preparing the garlic.
- In a large ovenproof sauté pan over medium heat, cook the whole garlic cloves in olive oil and butter, stirring occasionally, until lightly golden, about 10 minutes.
- Remove the garlic from the pan and set aside until Step 7.
- Increase the heat to medium-high and brown the chicken skin-side down until the skin is golden and crispy, about 5 minutes.
- Turn the chicken over, sprinkle on herbes de Provence.
- Add the garlic back to the pan and place hot pan in oven. Bake chicken until cooked through, about 25 minutes.
- Once the chicken is done, remove chicken thighs and garlic to a platter.
- Place the pan over medium-high heat and sprinkle the drippings with flour and stir to incorporate.
- Deglaze the pan with the stock and lemon juice. Pour the sauce over the chicken on the platter and serve with bread for sauce-mopping and garlic-spreading.
Outstanding!!!! This goes straight to the top of my best-of-the-best cookbook. I loved the method and the resulting flavors are incredible. It was so easy, too! This recipe is not only a keeper, but will be put into regular rotation. Thank you for posting this gem.
Update, made again on a hot day and it was even better. Incredibly good for such a simple recipe. It takes longer to peel the garlic than anything else. I used boneless skinless chicken thighs and it still came out great
Made as directed; this was tasty, but for all the extra work really no different than just roasting. I found the skin was crispy after frying, but was less crisp coming out of the oven, where as the skin is usually very crispy when I just roast it. Made for PRMRT