75 minutes
Succulent chicken thighs are slowly braised to perfection, infused with the deep flavors of garlic and white wine. It's a comforting dish that showcases the beauty of simple ingredients coming together to create a harmonious meal.
Chicken Thighs, bone-in and skin-on
each
tablespoons
Garlic, peeled
cloves
cups
cups
1. Prep
Preheat your oven to 350°F (175°C). Season chicken thighs generously with salt and freshly ground black pepper.
2. Sear Chicken
Heat the avocado oil in a heavy ovenproof pot or Dutch oven over medium-high heat. Make sure you pick a pan that will just fir the thighs in one layer. This is really important to make sure the liquid you add is enough to nearly cover the chicken. Add the chicken thighs skin-side down and cook until the skin is crisp and a rich golden color, about 7-10 minutes. Flip the chicken thighs and sear the other side for another 3-4 minutes. Remove the chicken thighs and set aside.
3. Sweat Aromatics
Lower the heat to medium. Add the whole garlic cloves to the pot and cook, stirring frequently, until they are just starting to turn golden, about 1-2 minutes.
4. Deglaze
Pour in the white wine, scraping the bottom of the pot with a wooden spoon to release any browned bits (known as fond). Let the wine reduce by half.
5. Add Cooking Liquid
Stir in the chicken stock and bring the mixture to a simmer. Taste and season with salt if necessary, keeping in mind the inherent saltiness of the chicken stock.
6. Braise Chicken
Return the chicken thighs to the pot, skin side up. They should be partially submerged in the liquid. Cover the pot with a lid and place it in the preheated oven. Braise in the oven for 30-45 minutes, or until the chicken is very tender. The exact time will depend on the size of the thighs.
7. Finishing Touches
Once the chicken is tender, remove the pot from the oven. If desired, skim off any excess fat from the surface of the cooking liquid. Serve the chicken thighs with a few spoonfuls of the braising liquid and the softened garlic cloves.
Use high-quality, bone-in, skin-on chicken thighs and fresh, plump garlic cloves for the best flavor.
Pat the chicken dry, season well, and brown in a hot, heavy-bottomed pan without overcrowding for a flavorful crust.
Use wine, stock, or water to deglaze the pan and incorporate the fond into the sauce for added flavor.
Simmer the chicken gently in the braising liquid to achieve tenderness without drying out the meat.
Opt for high-quality or homemade chicken stock for a rich and flavorful sauce.
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