Garlic Chicken in its Skin

Chicken thighs with crispy golden skin, served with garlic cloves that become soft as butter. A short, glossy sauce that generously coats the meat.

• Prep time: 15 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 592
• Protein: 36 g
• Carbs: 11 g
• Fat: 46 g

Ingredients

• 4 piece Chicken leg ( cut in half )
• 40 piece Garlic ( in their skin (whole) )
• 30 g Salted butter
• 2 tbsp Extra virgin olive oil
• 1 tbsp Wheat flour
• 150 ml Dry white wine
• 3 piece Thyme ( fresh sprigs )
• 2 piece Bay leaf
• 1 piece Flat-leaf parsley ( chopped )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 200 ml Chicken broth

Instructions

1. Sear the chicken

   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 garlic

   Add the whole garlic cloves with their skin on into the cooking fat. They will slowly confit without burning.

3. Dust and deglaze

   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. Simmer

   Add the stock, thyme, and bay leaf. Cover and simmer on low heat. The meat should start to pull away from the bone.

5. Reduce the sauce

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the fridge. Reheat gently in a saucepan to maintain the sauce's texture.