Ingredients
- 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)
Recipe Description
40 flipping cloves of garlic you say?! Yup! It’s delicious and definitely a crowd-pleaser. Traditionally, this French dish is done with a whole chickens back in the day when people raised their own chickens and slaughtered them for supper. I, personally, like the dark meat. The thighs tend to be better at soaking up the deliciousness and in my opinion, fail proof.
This recipe is great to make ahead and still darn tasty as leftovers… but honestly, there usually aren’t any leftovers when I make this dish for a dinner party. The best part is reserving the concentrated broth for sautéing some leafy greens or veggies or even small fingerling potatoes to complete the meal.
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