10 Bone-in Chicken thighs
10 cloves of garlic (whole)
10 shallots peeled and halved
several sprigs of fresh Thyme, Sage and Parsley.
Salt
Pepper
Olive Oil
Cover chicken thighs liberally with olive oil, salt and pepper on both sides. In a large skillet brown both sides until they are a light golden color. Place thighs in a dutch oven or large casserole with lid. Place shallots, garlic and fresh herbs in the pan. Add 1/2 cup of olive oil and place lid on pan. Place in 350 degree oven for 1-1/2 hours.
( I used legs instead of thighs and it worked great. The drippings in the bottom of the pan make an excellent herbed chicken gravy.)
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1 comment:
We tried it and the family said they liked it a lot! I think I will try putting the herbs all around not just on top to let the flavors be absorbed more, I also will try it with thighs next time.
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