Easy Garlic Chicken Thighs with White Wine by @SaltandSuch
Course: Baked, Featured, Friends of Instagram, Gluten free, Healthy, Recipe, Skillet, Dutch ovenServings
4
servingsPrep time
30
minutesCooking time
1
hour30
minutesCalorieskcal
Ingredients
cup 1/4 cup Olive oil
4 Chicken legs and thighs (preferably with skin on)
1 Shallot, finely chopped
teaspoon 40 teaspoon Cloves of garlic, peeled
cup 1/2 cup Dry white wine
teaspoon 1/2 teaspoon Grated nutmeg
Salt and pepper
INSTRUCTIONS
- Preheat the oven to 375 degrees F.
- In a shallow dish, coat the chicken with a little bit of olive oil. Season with salt and pepper.
- In a 12” iron skillet, brown the chicken on both sides over high heat. Remove from heat and spread the rest of the ingredient on top of the chicken.
- Cover with foil then bake for 90 minutes.
- Serve the chicken with the juices and some bread. Best to mash the garlic in the sauce before serving.
Notes
- This recipe is brought to you by our friend and cast-iron lover @saltandsuch. Check out her instagram here: @saltandsuch and her blog here: saltandsuch.com
This is adapted from the New York Times Cooking recipe, which is from the book the American Gourmet. It’s a dish that brings the nostalgia of deluxe casserole cooking. I love dishes that can be made in one pan. This is definitely a great one to make in the Victoria Cookware 12” skillet. Perfect for an intimate dinner for 2-4, served with white wine and some French baguette to mop up the garlic sauce. ~ @saltandsuch
