Garlic-Braised Chicken

Steps

1. 1

   Heat the oven to 350°F (180 °C) (175°C (350 °F)).

2. 2

   Set a large Dutch oven over medium-high heat and add enough olive oil to lightly coat the bottom.

3. 3

   Season the chicken thighs with salt on both sides, then place them in the Dutch oven skin side down.

4. 4

   Cook the chicken until the skin is golden and crispy, 8 to 10 minutes. If the skin browns too quickly, lower the heat.

   Start 10-minute timer
5. 5

   Flip the chicken and sear the other side briefly, about 1 minute.

   Start 1-minute timer
6. 6

   Transfer the chicken to a plate and set it aside.

7. 7

   Add the peeled garlic cloves to the schmaltzy oil in the Dutch oven over medium-high heat. Stir until fragrant and very lightly golden at the edges, 1 to 2 minutes.

   Start 2-minute timer
8. 8

   Stir in the ground white pepper.

9. 9

   Immediately add the Chardonnay and 1 cup water. Scrape up any stuck-on browned bits from the bottom of the pot while bringing the liquid to a simmer.

10. 10

    Nestle the chicken into the pot skin side up, cover the Dutch oven, and transfer it to the oven.

11. 11

    Cook until the chicken and garlic are meltingly tender and the wine has reduced, about 1 hour.

    Start 1-hour timer
12. 12

    Taste the sauce and add more salt if needed. Serve the chicken and garlic with steamed white rice.