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.