Garlic Chicken in its Skin
Ingredients
- 4 pcChicken leg (cut in half)
- 40 pcGarlic (in their skin (whole))
- 30 gSalted butter
- 2 tbspExtra virgin olive oil
- 1 tbspWheat flour
- 150 mlDry white wine
- 3 pcThyme (fresh sprigs)
- 2 pcBay leaf
- 1 pcFlat-leaf parsley (chopped)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 200 mlChicken broth
Method
Chicken thighs with crispy golden skin, served with garlic cloves that become soft as butter. A short, glossy sauce that generously coats the meat.
- 1
In a pot, heat the oil and butter. Sear the thighs skin-side down until they are golden and crispy. Flip to color the other side.
- 2
Add the whole garlic cloves with their skin on into the cooking fat. They will slowly confit without burning.
- 3
Dust the flour over the meat. Mix for a minute to cook the roux, then pour in the white wine. Scrape the bottom to release the juices (sucs).
- 4
Add the stock, thyme, and bay leaf. Cover and simmer on low heat. The meat should start to pull away from the bone.
- 5
Remove the lid. Let the juice reduce until it is syrupy and coats the back of a spoon. Adjust seasoning and sprinkle with chopped parsley.
Frequently asked questions
How do you get this dish right?
- Do not peel the garlic: the skin protects the pulp which turns into a cream to spread on bread.
- If the sauce is too thin, whisk in a small knob of cold butter at the end of cooking.
How long does this dish keep?
Keeps for 3 days in the fridge. Reheat gently in a saucepan to maintain the sauce's texture.
