Eosinophilic Esophagitis Friendly Gluten Free Chicken with 40 Cloves of Garlic
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Learn more →Ingredients
4 servings
- 3 ½ lb bone-in, skin-on chicken pieces (thighs and drumsticks)
- 1 ½ tsp kosher salt
- ½ tsp black pepper
- 2 tbsp olive oil
- 40 garlic cloves, peeled (about 3 to 4 heads)
- 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ¾ cup dry white wine
- 1 cup chicken broth
- 4 fresh thyme sprigs
- 2 fresh rosemary sprigs
For the slurry
- 1 tbsp cornstarch
- 2 tbsp cold water
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Pat the chicken pieces thoroughly dry with paper towels, then season all over with the salt and pepper.
- 2
Heat the olive oil in a Dutch oven over medium-high heat until shimmering. Add the chicken pieces skin-side down in a single layer — work in two batches if needed to avoid crowding — and sear undisturbed for 5 to 6 minutes, until the skin is deep golden and releases easily from the pot. Flip and sear the second side for 3 minutes. Transfer the chicken to a plate and set aside.
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