GARLIC RINGS RECIPES

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HEIRLOOM GARLIC CLOVE CHICKEN THIGHS RECIPE | VALERIE ...



Heirloom Garlic Clove Chicken Thighs Recipe | Valerie ... image

Provided by Valerie Bertinelli

Categories     main-dish

Total Time 1 hours 30 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 9

6 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper 
1 tablespoon unsalted butter 
1 tablespoon canola oil 
3/4 cup dry white wine 
1/4 cup pitted kalamata olives, halved 
2 sprigs fresh thyme 
1 head garlic (preferably heirloom; see Cook's Note), separated into cloves and peeled (about 10 cloves)
1 medium shallot, sliced into rings 

Steps:

  • Preheat the oven to 375 degrees F.
  • Season the chicken with 1 1/2 teaspoons salt and a few grinds of pepper. Heat the butter and oil in a large, deep cast-iron skillet over medium-high heat until hot. Add the chicken skin-side down and cook, undisturbed, until deep golden brown, about 5 minutes. Turn the chicken over and turn off the heat. Add the wine, then nestle the olives, thyme, garlic and shallot around the chicken. Return the liquid to a simmer over medium-high heat, then transfer to the oven and roast until the chicken is golden and cooked through, about 1 hour and 15 minutes.
  • Transfer the chicken, garlic and olives to a serving dish with a slotted spoon. Use a ladle to remove as much fat as possible from the surface of the liquid in the skillet, then pour the liquid over the chicken.

HEIRLOOM GARLIC CLOVE CHICKEN THIGHS RECIPE | VALERIE BERTINEL…



Heirloom Garlic Clove Chicken Thighs Recipe | Valerie Bertinel… image

Provided by Valerie Bertinelli

Categories     main-dish

Total Time 1 hours 30 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 9

6 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper 
1 tablespoon unsalted butter 
1 tablespoon canola oil 
3/4 cup dry white wine 
1/4 cup pitted kalamata olives, halved 
2 sprigs fresh thyme 
1 head garlic (preferably heirloom; see Cook's Note), separated into cloves and peeled (about 10 cloves)
1 medium shallot, sliced into rings 

Steps:

  • Preheat the oven to 375 degrees F.
  • Season the chicken with 1 1/2 teaspoons salt and a few grinds of pepper. Heat the butter and oil in a large, deep cast-iron skillet over medium-high heat until hot. Add the chicken skin-side down and cook, undisturbed, until deep golden brown, about 5 minutes. Turn the chicken over and turn off the heat. Add the wine, then nestle the olives, thyme, garlic and shallot around the chicken. Return the liquid to a simmer over medium-high heat, then transfer to the oven and roast until the chicken is golden and cooked through, about 1 hour and 15 minutes.
  • Transfer the chicken, garlic and olives to a serving dish with a slotted spoon. Use a ladle to remove as much fat as possible from the surface of the liquid in the skillet, then pour the liquid over the chicken.

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