Garlicky Chicken Thighs

Seek out locally raised free-range poultry, which is tastier than its conventionally raised counterparts. It’s especially important to use the best chicken available in a simple dish such as this one, which 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.

 

Garlicky Chicken Thighs

 

1 lb. (500 g) skin-on, bone-in chicken thighs, trimmed of excess skin and fat

Salt and freshly ground pepper, to taste

2 tsp. extra-virgin  olive oil

2 Tbs. finely chopped yellow onion

5 garlic cloves, peeled but left whole

3 fresh thyme sprigs

1 bay leaf

2 Tbs. dry white wine

1 tsp. white wine vinegar

 

Preheat an oven to 325°F (165°C).

 

Pat the chicken thighs dry and season generously with salt and pepper. In an ovenproof sauté  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 sauté 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 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 immediately. Serves 2.

 

Find more fun recipes for couples in the kitchen—and everyone else who enjoys making great food—in our Two in the Kitchen: A Cookbook for Newlyweds, by Christie Dufault and Jordan Mackay