I love when I can throw a group of ingredients into a pot and walk away for an hour + and return to something amazing! The only difficult part is preparing the the garlic and I shouldn’t say difficult more time consuming. The chicken came out perfectly juicy, this is a fantastic weekday meal.
Preheat Oven 375
40 Cloves of Garlic skinned and crushed
6 Chicken Thighs with skins
4 Stalks of Celery Chopped in 1/4 inch slices
1 Tablespoon of fresh chopped Tarragon
8 sprigs of Flat Leaf Parsley
3 Bay Leaves
1 Teaspoon of Salt
1 Teaspoon of Pepper
1 Cup of White Wine
5 Tablespoons of Olive Oil
1 Dutch Oven- Serve with Long Grain Rice, so it can absorb all the fabulous juices of the chicken from roasting.
Heat oil in a dutch oven and add Chicken thighs, skin side down and lightly sear the chicken flip the chicken over and remove from heat. Add the remain ingredients and cover with tin foil (see picture below) Put the lid of the dutch oven on and place in oven for 75-90 minutes. Remove from oven and ready to serve.
This looks delicious and I look forward to trying it. I remember having a similar dish at a restaurant in Lyons many years ago. Thanks, Anne