Garlic-Braised Chicken

Ingredients

• olive oil, as needed
• 2 lb bone-in, skin-on chicken thighs, about 4
• salt
• 20 cloves garlic, peeled
• ¾ tsp ground white pepper
• 1 cup dry Chardonnay
• 1 cup water
• steamed white rice, for serving

Steps

1. Heat the oven. Preheat to 350°F.
2. Brown the chicken. Heat enough olive oil to lightly coat the bottom of a large Dutch oven over medium-high heat. Season the chicken with salt.
3. Crisp the skin. Add the chicken skin-side down and cook until the skin is golden and crisp, 8 to 10 minutes. Reduce the heat if it browns too quickly. Flip and cook for 1 minute, then transfer to a plate.
4. Cook the garlic. Add the garlic to the pot and cook over medium-high heat until fragrant and lightly golden around the edges, 1 to 2 minutes.
5. Deglaze. Stir in the white pepper, then immediately add the Chardonnay and 1 cup water. Scrape up any browned bits from the bottom of the pot and bring to a simmer.
6. Braise. Return the chicken to the pot skin-side up. Cover and transfer to the oven.
7. Braise until tender. Braise until the chicken and garlic are very tender and the cooking liquid has reduced, about 1 hour.
8. Serve. Taste and add more salt if needed. Serve with steamed rice.