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Heirloom Garlic Clove Chicken Thighs Recipe

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This recipe for Heirloom Garlic Clove Chicken Thighs is from The Thompson Anchors Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 bone-in, skin-on chicken thighs
1 1/2 tsp. Kosher salt and ground pepper
1 Tbsp. Unsalted butter
1 Tbsp. Canola oil
3/4 C. Dry white wine
1/4 C. Pitted kalamata olives, halved
2 Sprigs fresh thyme
1 head heirloom garlic, separated into cloves and peeled (about 8-10 cloves)
1 Medium shallot, sliced into rings

( I used regular garlic, 6-7 cloves)
Directions:
Directions:
1. Preheat the oven to 375*.
2. Season chicken with salt and freshly ground pepper. Heat butter and oil in a large, deep cast-iron skillet over medium high heat until hot. Add chicken skin-side down and cook undisturbed, until deep golden brown, about 5 minutes. Turn the chicken over and turn off the heat. Add wine, then nestle olives, thyme, garlic, and shallot around the chicken. Return the liquid to a simmer over medium-high heat, then transfer to the oven and roast until the chicken is golden and cooked through, about 1hour and 15 minutes.
3. Transfer chicken, garlic, and olives to a serving dish with a slotted spoon. Use a ladle to remove as much fat as possible from surface of the liquid in the skillet, then pour the liquid over the chicken.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
10 minutes plus cooking time
Personal Notes:
Personal Notes:
I was watching the Today show one morning and Valerie Bertinelli made this on the show. Craig said it was the best chicken he had ever eaten... so I had to try it!! It is absolutely amazing and a must try... so easy and very good!!!

 

 

 

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