Our second visit to Seasons & Suppers is a shot at Jennifer’s pan-roasted chicken thighs. We’ve talked at length her about how I prefer chicken thighs to other cuts of the bird, and I think we have even touched on my family’s attachment to garlic as an element of cooking.
Naturally, this recipe’s call for 20 to 22 garlic cloves caught my eye. The last time I cooked with this large quantity of garlic was a stab at sopa de ajo, where 30 cloves were put into play. Co-workers complained that I was emitting a garlic scent during the day and that they could not sit near me. I wasn’t sweating, but my natural Jared scent had been poisoned by a high concentration of garlic. I didn’t notice it until the first time I had to use the restroom that day. It turns out that eating large quantities of garlic has the same impact on your excretory system as consuming asparagus.
Anyhow, this did not wreak havoc with my digestive process and, all in all, was rather easy to assemble.
WHAT WORKED: Simplicity. This is not very difficult to make. Everything goes together easily and without a lot of guesswork.
WHAT DIDN’T: You know, I thought the garlic was too overpowering. I understand that it’s a garlic sauce, but it was just too much.
WHAT DID THE WIFE SAY: “There’s a really strong flavor here. Almost too strong.”
WILL IT MAKE ANOTHER APPEARANCE: I doubt it. Nothing really meshed here, though it looks like it should. Cut the garlic by half and maybe this works better.
Rustic Chicken In Garlic Gravy
Adapted lightly from Seasons & Suppers
- 2 tbsp. olive oil
- 1 to 1 1/4 lbs. boneless, skinless chicken thighs
- Kosher salt and fresh ground black pepper
- 20 to 22 cloves of garlic, minced
- 2 tbsp. flour
- 3/4 cup dry white wine (NOTE: I used a pinot grigio)
- 1 cup chicken stock
- 1 1/4 tsp. herbes de provence
- 2 tbsp. unsalted butter
Preheat your oven to 400 degrees.
In a large skillet with lid, heat oil over medium-high. When it shimmers, add the chicken thighs and season with salt and pepper. Cook 8 minutes, or until browned on all sides. Be sure to season both sides of the chicken. Transfer chicken to a plate and set aside.
Lower heat to medium and add the garlic. Flatten the mound of minced garlic into a thin layer and let brown slightly. Sprinkle flour over the top and stir with a wooden spoon to make a paste.
Return the chicken to the pan, cover, and roast for 15 minutes.
Remove from the oven, taking care not to burn your hand. Remove the lid and transfer chicken to a clean plate. Set on a burner on medium-heat and add the wine. Simmer for 1 minute, then whisk in the broth and thyme. Reduce heat to medium-low and simmer to thicken the sauce. Turn off the burner and add the butter, stirring in. Check the sauce and adjust the flavors with salt and pepper. Return the chicken to the pan to marry it with the sauce. Serve with rice or pasta.