Recipe by everydaychef
If you like your chicken meat dark and on the bone - here is a simple way to maximize the flavor. If you think you prefer plain old breast meat then I suggest you try this anyway and you might get hooked!
Top Review by Chef PotPie
What comfort food! We never do the chicken skin for health reasons, so this was a treat. I thought 35 minutes was too much time, but "gently" it was perfect! The recipe didn't state seasoning, so I seasoned the chicken thighs with Johnny's Dock, our favorite seasoning salt. The garlic was so yummy roasting with the chicken. I poured the grease into my fat separator, then used just the juices to make the wine reduction sauce...very tasty! Good food, thanks everydaychef! Made for PAC Spring 2008
- 1 tablespoon olive oil
- 2 garlic cloves
- 4 chicken thighs, bone and skin left on
- 100 ml white wine
- 25 g butter
- 2 tablespoons chopped parsley
Directions See How It's Made
- Heat the oil in and add the chicken thighs, skin side down. Cook for five minutes until they turn a lovely pale gold, then turn over.
- Lightly crush the garlic and throw into the pan - you can leave the papery skin on.
- Cook gently for 35 minutes with the lid clamped on.
- When the chicken is cooked, remove to a warm plate along with the garlic and keep warm.
- Drain off most of the fat but leave the coloured juice in the pan.
- Turn the heat up and throw in the wine. Scrape up the gooey bits from the bottom of the pan and allow the wine to bubble down to a couple of tablespoons.
- Throw in the butter to give a glossy sheen to the sauce and stir in the chopped herbs.
- Serve with mashed potato and a green vegetable if you like.