Instructions

01
Pat chicken thighs dry with paper towels, then season all over with kosher salt and black pepper.
02
Heat olive oil in a large Dutch oven over medium-high heat. Add the chicken thighs, skin side down, and sear until skin is deep golden and releases easily, about 7 minutes. Flip and brown the other side for 3 minutes. Transfer chicken to a plate.
Herb says
Searing gives you Maillard magic, which is flavor in its most deliciously nerdy form.
03
Pour off all but 1 tablespoon of fat from the Dutch oven. Lower heat to medium and add the whole garlic cloves. Cook, stirring, until fragrant and just starting to color, about 2 minutes.
04
Deglaze the pot with dry white wine, scraping up any browned bits. Simmer until wine is reduced by half, about 2 minutes.
Herb says
Those browned bits are called fond, and they’re pure flavor, never skip this step.
05
Return chicken thighs to the pot, skin side up. Add chicken broth, lemon zest, half of the lemon juice, and thyme sprigs. The liquid should come about halfway up the sides of the chicken. Bring to a gentle simmer.
06
Cover and transfer to a preheated 325°F oven. Braise until chicken is fork-tender and the garlic is soft, about 35 minutes.
07
Remove the chicken to a platter and tent loosely with foil.
08
Discard thyme sprigs. Place pot over medium-high heat and simmer sauce until slightly thickened, about 7 minutes.
09
Whisk in unsalted butter and the remaining lemon juice off the heat. Taste and adjust seasoning with salt and pepper if needed.
Herb says
Adding butter and lemon at the end gives you a glossy, tangy sauce that clings perfectly, call it French culinary physics.
10
Return chicken to the pot to warm briefly, then serve with pan jus spooned over. Garnish with fresh thyme sprigs and extra lemon zest if desired.

HERB

Thyme Bandit

Ingredients

Instructions