CLASSES
Don't be alarmed by the number of garlic cloves this recipe calls for. The garlic mellows as it braises, imparting the sauce with a subtle garlic flavor with velvety texture.
Yield: 4 servings
Active Time: 30 minutes
Start to Finish: 1 hour, 15 minutes
For this recipe you’ll need:
2 tablespoons grapeseed oil
8 chicken thighs, bone in and skin on
Salt and pepper to taste
40 cloves garlic (about 3 heads total), peeled
1 tablespoon herbs de Provence
1 1/2 cups chicken stock
2 tablespoons Dijon mustard
1/2 cup heavy cream
1 tablespoon fresh parsley, rough chopped
Salt and pepper to taste
Heat a large, heavy pot over medium-high heat and add the grapeseed oil.
Season the chicken with salt and pepper on both sides. Sear in the hot pan, skin side down, until golden brown and crisp, 4 to 5 minutes. Flip and repeat. Remove the chicken from the pan and set aside.
Add the garlic cloves, and gently sauté until aromatic, 30 seconds to 1 minute.
Stir in the herbs de Provence and chicken stock, and add the chicken back to the pan. Bring to a boil, and reduce the heat to a simmer. Cook, covered, for about 40 minutes, or until the meat is tender. Remove the chicken from the pan.
Return the chicken back to the pan, coat with the sauce and serve.