Heirloom Garlic Clove Chicken Thighs
Searching for your next crowd-pleasing dinner that’s both easy and delicious? Look no further than these delectable Heirloom Garlic Clove Chicken Thighs. This mouthwatering dish is a guaranteed winner every time, promising a symphony of flavors that will leave your taste buds delighted. This dish pairs perfectly with our 2021 Mourvèdre.
2021 Mourvèdre
The nose is bright and layered with floral notes such as hyacinth and rose. On the palate are flavors of pomegranate, sweet cherries, cranberries, and blueberries. Good full and lengthy finish, with hints of straw, umami, and bacon.
Heirloom Garlic Clove Chicken Thighs
Equipment
- Deep cast-iron skillet or an equlivawnt pan. Whatever pan you use will be used on the stove and also go in the oven.
Ingredients
- 6 bone-in, skin-on chicken thighs
- Kosher salt
- Freshly ground black pepper
- 1 Tbs unsalted butter
- 1 Tbs Canola oil
- 3/4 C WIT Cellars Mourvèdre
- 1/4 C Pitted kalamata olives, halved
- 2 Fresh thyme sprigs
- 1 Garlic head, separated into cloves and peeled preferably heirloom; see Cook's Note), (about 10 cloves)
- 1 Medium shallot, sliced into rings
Instructions
- Preheat the oven to 375 degrees F.
- Season the chicken with 1 1/2 teaspoons salt and a few grinds of pepper. Heat the butter and oil in a large, deep cast-iron skillet over medium-high heat until hot.
- Add the chicken skin-side down and cook, undisturbed, until deep golden brown, about 5 minutes. Turn the chicken over and turn off the heat.
- Add the wine, then nestle the 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 1 hour and 15 minutes.
- Transfer the chicken, garlic and olives to a serving dish with a slotted spoon. Use a ladle to remove as much fat as possible from the surface of the liquid in the skillet, then pour the liquid over the chicken.
Notes
Cook’s Note
