I cooked this chicken for about three hours and the gravy was so rich and so garlicky and the chicken was fall off the bone tender! A Dutch Oven is the best thing I have ever bought.
Ingredients
1 lb chicken thighs
1 head garlic, peeled
1 cup wine
1 cup water
1 tsp chicken bouillon
1 tbsp flour
½ tsp salt
½ tsp pepper
1 tsp paprika
1 tsp oregano
1 tbsp olive oil
bunch of thyme
Directions
1. Preheat oven to 300 degrees.
2. Peel head of garlic.
3. In a large zip lock bag, add chicken thighs, flour, s&p, paprika, and oregano.
4. Shake until chicken is coated.
5. In a Dutch oven pot, add oil and sear chicken, in batches, on both sides. Remove and set aside.
6. Drain oil, leaving only about a tsp.
7. Add garlic and cook until browned, but not burnt.
8. Add wine and let it come to a simmer.
9. Add water and chicken bouillon. Stir until bouillon dissolves.
10. Add chicken back to pot with thyme.
11. Cover with lid and bake for 2.5-3 hours (the longer you cook it, the more tender the chicken and the more rich and flavorful the gravy becomes. I usually cook this for 3 hours max.)
12. Enjoy!
NOTE If using a slow cooker, follow steps 5-9 using the stove, then transfer to crock pot and cook on low for 8 hours or high for 4.
bon appetit
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