A great weeknight meal that you can serve to your family or it’s fancy enough to serve to guests! This is one of my families all time favorite recipes that we make again & again.
This recipe is made with chicken thighs which are super affordable & can feed a crowd! Anytime they go on sale at the store, I always try to stock up because they freeze beautifully and are so versatile. It is also time convenient because you can prepare this meal earlier in the day & just leave it in a warm dutch oven until you are ready to heat up again, and it is still just as good!
We prefer to have our chicken with brown rice pilaf but choose whatever side your family prefers!
Here is the Recipe…
Ingredients…
- 2 tablespoons olive oil
- 10 to 12 large bone-in chicken thighs (about 5 pounds)
- Kosher salt and freshly ground black pepper
- 40 cloves garlic, peeled (3 whole heads)
- 1/4 cup fresh lemon juice, or to taste
- 1 cup Champagne or other dry sparkling or white wine
- 2 cups Chicken Stock
- 4 sprigs fresh thyme
- 3 tablespoons all-purpose flour
- 2 tablespoons butter, at room temperature
- 3 tablespoons chopped fresh flat-leaf parsley
Directions…
- Preheat the oven to 325°F. Heat a large, heavy-bottomed Dutch oven over medium-high heat. When hot, add the oil. Season the chicken on both sides with 2 teaspoons salt and 1 teaspoon pepper. Working in batches so as to not crowd the pot. This will help the skin crisp up nicely & evenly. Sear the chicken, skin side down, until golden brown, about 8 minutes per batch. Brown briefly on the second side, then transfer the browned chicken to a plate.
- Add the garlic to the pot and cook, stirring, until lightly golden, 1 to 2 minutes. Be very careful not to burn the garlic of it will become bitter. Add the lemon juice, wine, broth, and thyme, and return the chicken to the pot, nestling the pieces down into the liquid. Make sure some of the garlic is sitting on top of the chicken. Bring the liquid to a boil, cover the pot, and place in the oven. Cook, stirring once midway to ensure even cooking, until the chicken is falling-off-the-bone tender, about 1 hour and 15 minutes.
- Transfer the chicken and some of the garlic to a platter, and cover to keep warm. Remove and discard the thyme sprigs.
- In a medium bowl, mash the flour and butter together to form a smooth paste. Slowly whisk 1⁄2 cup of the hot juices from the pot into the paste until smooth, then add this mixture to the pot along with 2 tablespoons of the parsley, and whisk to combine. Don’t worry if some of the garlic cloves get smashed—they will help to thicken and enrich the sauce. Cover and cook over medium heat until the gravy has thickened, 10 to 20 minutes longer. Season the sauce with 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper, or more to taste. Serve the chicken with the gravy spooned over the top and sprinkled with the remaining 1 tablespoon parsley.
And now it is ready to serve with your favorite side dishes!
Let me know what you think about the recipe & if you try it, don’t forget to tag me on instagram @thelunchboxseries and follow me there for more yummy recipes! Also, don’t forget to get your Caraway Pans.
