Ingredients:

  • 4 bone-in, skin-on chicken thighs (approx. 2.5 lbs)
  • 2 tbsp unsalted butter
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 40 cloves garlic, peeled
  • 1 medium yellow onion, finely diced
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1/2 cup dry white wine
  • 1 cup low-sodium chicken stock
  • 1 tbsp all-purpose flour
  • 2 tbsp cold unsalted butter, cubed

Instructions:

  1. Pat the chicken thighs completely dry with paper towels and season generously with salt and pepper.
  2. Heat olive oil and 2 tbsp butter in a Dutch oven over medium-high heat until foaming.
  3. Place chicken skin-side down and sear for 6–8 minutes until mahogany-colored, then flip and sear the underside for 3 minutes. Remove chicken to a plate.
  4. Reduce heat to medium. Sauté the whole garlic cloves in the rendered chicken fat for 3–5 minutes until translucent but not brown.
  5. Stir in the diced onion and cook for 4 minutes until soft.
  6. Sprinkle the flour over the garlic and onions, stirring for 1 minute to cook out the raw flour taste.
  7. Pour in the white wine to deglaze, scraping the brown bits from the bottom of the pot.
  8. Stir in the chicken stock, thyme, and rosemary.
  9. Return the chicken to the pot and cover with a lid. Transfer to a preheated oven at 350°F (175°C).
  10. Slow roast for 45 minutes. Remove the lid and roast for an additional 10–15 minutes to tighten the skin.
  11. Remove chicken to a platter and whisk the cold cubed butter into the pan sauce for a glossy finish.