- 8 chicken thighs (skin-on, bone-in)
- 4 scallions, chopped into thirds
- 6 sprigs of thyme
- 40 cloves of garlic, peeled
- 3 tbsp dry white vermouth
- 1/2 cup chicken broth, unsalted
- salt, to taste
- pepper, to taste
- 1 tbsp butter (optional)
- Preheat oven to 350 degrees F.
- Pat chicken thighs dry then salt and pepper both sides (1 tbsp should cover all your chicken thighs).
- Next, preheat a cast iron skillet or dutch oven to medium high heat. Add about 2 tbsp of oil and sear chicken skin side down first until browned about 2 minutes. Flip over and sear the other side. Sear in batches to not overcrowd the pan. In my cast iron skillet, I seared about 4 chicken thighs at a time.
- Remove all thighs to a bowl. Then lower heat and add garlic to the pan. Cook on medium-low for 5-10 minutes stirring occasionally. Do not let the garlic burn.
- Add in the thyme and scallions then deglaze the pan with vermouth and chicken broth. Taste and adjust flavor with more salt and pepper if needed. Add the chicken thighs back into the pan making sure it is at least partially covered by the braising liquid.
- Cover the pan and bake for 1 1/2 hours.
Source: DM Du Jour
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