Recipe adapted from Williams-Sonoma's Essentials of Slow Cooking.
Keyword: braised, chicken, chicken and garlic, one pot
Servings: 4-6 servings
3-4poundsbone-in chicken thighsskin-on
kosher salt and freshly ground pepper
4heads garlicseparated into cloves, unpeeled
3/4cupchampagne or other white wine
4sprigs of thyme plus extra for garnish
In a large dutch oven, heat the olive oil over medium heat. Season the chicken with salt and pepper on both sides and add to the pot skin side down. (You may need to work in batches.) Cook the chicken until the skin is crispy and golden brown, approximately 4-5 minutes and then flip to the other side. Continue cooking until crispy. Transfer to a plate and repeat until all the chicken is cooked.
Pour off all but two tablespoons of fat and add the garlic cloves. Saute until they are golden brown and then pour in the wine to deglaze the pan. Scrap the bottom of the pan with a wooden spoon or spatula to release the brown bits. Stir in the dijon mustard and then return the chicken to the pan. Top with the sprigs of thyme. Cover and cook over med-low heat for 45 minutes or until the chicken is cooked thoroughly.
Transfer the chicken to a serving platter and cover with foil. Place a fine-mesh sieve over a bowl and strain the pan juices. Press on the garlic with a spoon or spatula to squeeze out the liquid and pulp. Pour the mixture into a small saucepan and add the stock. Bring the mixture to a simmer over medium-high heat and season to taste with salt and pepper. Uncover the chicken and top with the sauce. Serve immediately.