Braised Chicken with 40 Cloves of Garlic
You can substitute 1 teaspoon dried thyme leaves for the sprigs of fresh thyme. To save time (and avoid garlic fingers), buy the peeled whole cloves in the produce section.
3 pounds (about 8 medium) bone-in, skin-on chicken thighs, rinsed and patted dry
1 tablespoon olive oil
Salt and ground black pepper
40 peeled garlic cloves, left whole
1/4 cup all-purpose flour
1 cup dry white wine
2 cups chicken broth
6 new red potatoes, rinsed and halved
6 fresh thyme sprigs
1/4 cup chopped fresh parsley
Heat a large (11- to 12-inch) deep sauté pan over medium-high heat. Toss chicken thighs with oil and a sprinkling of salt and pepper in a medium bowl. Add chicken, skin side down, to hot skillet. Cook until well browned, about 7 minutes. Turn and cook until they lose their raw color on second side, a minute or two longer. Return to bowl; set aside. Add garlic to skillet and sauté until golden brown, about 2 minutes. Whisk in flour, followed by wine and then broth. Return chicken to skillet, along with potatoes and thyme. Bring to a boil; reduce heat to medium-low and simmer, partially covered, until chicken is cooked and potatoes are tender, 25 to 30 minutes. Stir in parsley and serve.