Name: Heirloom Garlic Clove Chicken Thighs
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 4 servings
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

Watch how to make this recipe.

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.