Recipe adapted from: https://www.tastemade.com/videos/40-garlic-clove-chicken
- 8 bone-in, skin-on chicken thighs
- 40 garlic cloves, skin removed
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp + 1 tbsp unsalted butter, divided
- 1 1/2 cups good white wine
- 2 tbsp brown sugar
- 1 tbsp honey
- 3 sprigs fresh thyme
- 1 tbsp all purpose flour
- 3 tbsp heavy cream
- 2 tsp freshly grated lemon zest (or 2 tbsp lemon juice)
- Preheat oven to 200˚C (400°F)
- Season raw chicken thighs with salt and pepper on both sides.
- Melt 2 tablespoons butter in a large cast-iron skillet over medium-high heat. Add chicken thighs, skin-side down, and sear both sides until golden, about 3 minutes per side. Remove chicken from pan and set aside.
- Melt remaining tablespoon of butter in the skillet. Add garlic cloves and stir frequently until golden brown.
- Add the wine to the pan and scrape up any chicken bits with a wooden spoon or spatula. Stir in the brown sugar, honey and fresh thyme until combined, then add the seared chicken back to the pan.
- Place the skillet into the preheated oven and roast until completely cooked through (~ 20-30 minutes).
- Remove the chicken from the pan and add the flour, cream and lemon zest to the drippings. Allow the sauce to come to a boil and remove from heat. Stir in more white wine to the sauce if it appears too thick.
- Serve chicken over garlic mashed potatoes smothered in a spoonful of pan sauce, and garnish with fresh parsley and lemon wedges.
- If you don’t have a cast-iron skillet or a stovetop pan that can go into the oven, just use a regular pan and transfer everything into a baking tray when ready. Once done, remove the chicken and garlic from the baking tray and put the drippings back into a skillet and finish the sauce with the cream, flour…etc.
- Delicious served over rice or mashed potatoes.