Ingredients

The following ingredients have 5 Servings
  • 2 pounds chicken thighs (boneless and skinless)
  • 2 tablespoon olive oil
  • 40 cloves garlic (cleaned but kept whole)
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon pepper (or to taste)
  • ½ teaspoon cumin
  • 1 teaspoon fresh dill
  • ½ teaspoon dried thyme
  • ½ cup white wine
  • ½ cup chicken broth (low sodium)
  • 1 tablespoon fresh parsley (chopped for garnish)

Instruction

  • Preheat oven: Preheat oven to 375 F degrees.
  • Prepare chicken: Clean the chicken thighs, pat them dry and cut them in half.
  • Cook chicken: In a large Dutch oven or oven proof skillet add the olive oil and heat over medium-high heat. Add chicken thighs and cook on both sides just until they start to brown and are no longer pink. Transfer the chicken to a plate.
  • Cook garlic: Add the cloves of garlic to the same skillet. Season with cumin, dill, thyme, salt, pepper and stir. Add the wine, stir a bit and scrape all the pieces from the bottom of the skillet, then cook for about 2 minutes just until the wine reduces a bit and the garlic starts to brown. 
  • Finish cooking: Stir in the chicken broth then add the chicken back to the skillet. Cover the skillet with a lid and place in the oven for about 20 minutes.
  • Garnish and serve: Garnish with parsley and serve warm over rice or noodles.