Garlic chicken thighs with fresh parsley

What does it include?

Ingredients

• 8 chicken thighs (with skin and bone)
• 8–10 cloves of garlic
• 100 ml white wine
• 1 lemon (juice)
• 2 bay leaves
• 2 tablespoons olive oil
• 1 tablespoon butter (optional)
• salt and pepper
• Chopped fresh parsley

How to prepare it step by step?

Preparation

1. Prepare the chicken: take the thighs out of the refrigerator 15–20 minutes beforehand. Pat dry with kitchen paper and salt and pepper generously on all sides. Booking.
2. Peel and prepare the garlic: peel the garlic cloves; slice them thinly and reserve some whole to infuse, depending on your preference of intensity.
3. Brown the chicken: Heat a large saucepan with 2 tablespoons of olive oil over medium-high heat. Add the thighs, skin side down, and sear without moving for 6–8 minutes until the skin is crispy and golden. Flip and brown for 4–5 minutes on the other side. Remove and reserve.
4. Sauté garlic: reduce heat to medium, add a tablespoon of butter if you use it, and add the sliced and whole garlic cloves; cook 2–3 minutes until the garlic begins to brown but not burn (if it burns bitter). Stir carefully.
5. Deglaze with wine: Increase the heat to medium-high, add the white wine and scrape the bottom to release the concentrated juices from the chicken. Let it reduce for 1–2 minutes for the alcohol to evaporate.
6. Add the chicken and aromatics: return the thighs to the casserole with the bay leaf and lemon juice. Lower the heat to medium-low.
7. Covered cooking: cover the pot and cook for 25–30 minutes over medium-low heat, turning halfway through so that they are well coated with the sauce. Check that the chicken is cooked (the meat should separate from the bone and the juices should run clear).
8. Concentrate the sauce: if the sauce is too liquid, temporarily remove the chicken and increase the heat to reduce the sauce for 3–5 minutes. Put the chicken back in and heat for 1 more minute.
9. Adjust and serve: adjust the salt and pepper, sprinkle with chopped parsley and serve hot with roast potatoes or bread to dip the sauce.