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    Garlic-Braised Chicken

    clock-icon75 minutes
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    Pixicook editorial team

    A comforting dish featuring chicken thighs braised with garlic and white wine, served with steamed white rice.

    Ingredients for Garlic-Braised Chicken

    units in
    USchevron
    units in
    USchevron
    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Olive Oil

    tablespoons

    Substitute chevron-down

    Chicken Thighs, Bone-in, skin-on

    0 lb

    Substitute chevron-down

    Salt

    to taste

    Substitute chevron-down

    Garlic Clove, Peeled

    each

    Substitute chevron-down

    Ground White Pepper

    teaspoons

    Substitute chevron-down

    Dry Chardonnay

    cups

    Substitute chevron-down

    Steamed White Rice, Steamed

    cups

    Substitute chevron-down

    How to Make Garlic-Braised Chicken

    1. Preheat Oven and Prepare Chicken

    Preheat your oven to 350 degrees Fahrenheit. Pat the chicken thighs dry and season generously with salt. Heat olive oil in a Dutch oven over medium-high heat. Once hot, lay the chicken thighs skin side down and sear for 8-10 minutes until the skin is golden and slightly crisp, then flip and cook for one more minute.

    2. Add Garlic

    Add the garlic cloves to the same pot and stir for 1-2 minutes until they start to color and become fragrant.

    3. Deglaze with Chardonnay

    Pour in the chardonnay and add the ground white pepper. Stir, scraping any bits off the bottom of the pot. If the mixture seems dry, add a splash of water.

    4. Braise in Oven

    Cover the Dutch oven with its lid and transfer it to the oven. Braise for 1 hour until the chicken is tender and the garlic is softened.

    5. Season and Serve

    Remove the pot from the oven and taste the chicken and sauce. Adjust seasoning with salt and pepper if needed. Serve the chicken warm with steamed white rice, spooning the garlicky sauce over the top.


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