Heirloom Garlic Clove Chicken Thighs

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  • Level: Easy
  • Total: 1 hr 30 min
  • Active: 15 min
  • Yield: 4 servings
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Ingredients

6 bone-in, skin-on chicken thighs

Kosher salt and freshly ground black pepper 

1 tablespoon unsalted butter 

1 tablespoon canola oil 

3/4 cup dry white wine 

1/4 cup pitted kalamata olives, halved 

2 sprigs fresh thyme 

1 head garlic (preferably heirloom; see Cook's Note), separated into cloves and peeled (about 10 cloves)

1 medium shallot, sliced into rings 

Directions

  1. Preheat the oven to 375 degrees F.
  2. 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.
  3. 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.

Cook’s Note

Heirloom garlic, though not as long-lasting as the commercial varieties at the grocery store, has a more intense flavor and cooks up sweeter.