This recipe combines chicken thighs with a head of garlic cloves reduced to an almost-butter like texture. Whether a tasty bite with the chicken or spread onto bread, the garlic brings tons of flavor to this dish.
Ingredients
1/2TblOlive Oil
1tspButter
2wholeChicken Thighs (bone in and skin on)
1/4tspKosher Salt
pinch ofBlack Pepper (ground)
1headGarlic (pealed into cloves)
1/4CupWhite Wine
1/4CupChicken Stock
2sprigsFresh Thyme Leaves
1/2TblAP Flour
1tspButter
2wholeChicken Thighs (bone in and skin on)
1/4tspKosher Salt
pinch ofBlack Pepper (ground)
1headGarlic (pealed into cloves)
1/4CupWhite Wine
1/4CupChicken Stock
2sprigsFresh Thyme Leaves
1/2TblAP Flour
Preparation
- Separate garlic into cloves and place in a lidded jar, shaking gently to help remove the garlic clove skins.
- Set Instant Pot for saute mode and add olive oil and butter.
- Season chicken thighs with salt and pepper and add to pan once heated. Sear skin-side down until browned, about 7 minutes. Remove the chicken to a plate.
- Add the garlic cloves to the pot and saute until slightly browned, stirring frequently.
- Deglaze with the wine and then add the chicken stock and thyme.
- Add chicken to the pot, minimizing overlap/touching.
- Cancel saute mode, seal Instant Pot and cook on manual high-pressure for 25 minutes. Wait 15 minutes before releasing pressure.
- Transfer chicken and garlic cloves to individual plates using a slotted spoon and keep warm.
- Add flour to the pot, whisk and return to high-heat saute mode.
- Cook for 1 minute until the raw flour flavor is gone. Taste and adjust seasoning as required.
- Ladle over chicken and garlic.
Credits
The original version of this recipe came from Dad Cook's Dinner but has been scaled down and tweaked to our tastes.