Williams Sonoma 40 Clove Chicken

Instructions

1. Preheat your oven to 375°F (190°C).

2. Season the chicken pieces generously with salt and pepper.

3. In a large ovenproof skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken pieces skin-side down and brown them for about 5-6 minutes per side, until golden brown. Work in batches if necessary to avoid overcrowding the pan.

4. While the chicken is browning, place the peeled garlic cloves in a small saucepan and cover them with water. Bring the water to a boil, then lower the heat and simmer for 5 minutes. Drain the garlic cloves and set them aside.

5. Once the chicken is browned, remove it from the skillet and set it aside on a plate. Pour off any excess fat from the skillet, leaving about 1 tablespoon. Return the skillet to medium heat, add the blanched garlic cloves, and sauté for about 2 minutes.

6. Pour in the white wine and chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. Allow the mixture to come to a simmer.

7. Nestle the browned chicken pieces back into the skillet among the garlic cloves. Sprinkle the thyme leaves over the chicken. Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.

8. Roast the chicken for about 45-50 minutes or until the chicken is fully cooked and the garlic cloves are soft and caramelized.

9. Serve the chicken hot, spooning the garlic and pan juices over the top. Enjoy!