Empty My Fridge
Cooking (probably) The Best Chicken Dish in the World
Ingredients
- Olive oil3 tbsp
- Butter1 tbsp
- Chicken thigh8
- Salt
- Black pepper
- Garlic40 cloves
- White wine¾ cups
- Chicken stock1 ½ cups
- Thyme4 sprigs
- Tarragon · minced1 tbsp
- Parsley · minced1 tbsp
Instructions
- Preheat the oven to 375°F.
- Heat the olive oil in a large pan over medium heat. Pat the chicken thighs dry, season both sides well with salt and pepper, and place them skin side down. Add the butter to the middle of the pan. Sear 6-8 minutes until well browned, then turn and cook 5 more minutes. Move the thighs to a plate and cover with foil.
- Lower the heat to medium-low, add the garlic cloves and cook until golden, about 5 minutes.
- Add the vermouth and chicken stock and raise the heat to high. Scrape the pan bottom with a wooden spoon to lift the brown bits. Once the liquid has reduced by half, stir in the thyme and turn off the heat.
- Return the chicken thighs to the pan skin side up. Spoon sauce and garlic over each piece.
- Roast for 1 hour, or until the chicken reaches an internal temperature of at least 185°F. Rest for at least 5 minutes. Sprinkle with the parsley and tarragon before serving.
Summarized from Sip and Feast's video. Watch it for the details.
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