Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 1 tsp coarse sea salt
  • 0.5 tsp cracked black pepper
  • 40 cloves garlic, unpeeled
  • 3 large shallots
  • 1 cup dry white wine
  • 0.5 cup low-sodium chicken bone broth
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 tbsp high-smoke point oil
  • 2 tbsp cold unsalted butter, cubed
  • 1 tbsp fresh parsley, finely chopped

Instructions:

  1. Pat the chicken thighs extremely dry with paper towels. Season aggressively with coarse sea salt and cracked black pepper.
  2. Heat 2 tablespoons of oil in a large cast-iron skillet over medium-high heat. Place chicken skin-side down and sear for 8 minutes without moving until the skin is golden and crispy.
  3. Flip the chicken. Scatter the 40 unpeeled garlic cloves and 3 halved shallots into the spaces between the chicken pieces. Let them toast in the rendered fat for 3 minutes.
  4. Pour the white wine and chicken broth around the chicken (avoiding the skin). Nest the thyme and rosemary sprigs into the liquid.
  5. Transfer the skillet to a preheated oven and roast until the chicken reaches an internal temperature of 165°F.
  6. Remove the skillet from the oven. Whisk in the cold cubed butter to emulsify the sauce and garnish with fresh parsley before serving.