Our Organic Chicken Thighs are on sale this week so I wanted to share one of our favorite year round recipes. We LOVE garlic and lemon with chicken and think this is a fantastic recipe served in summer with corn salad, farro or lemon herb rice. We always round out the meal with a green salad – often topped with lemon vinegarette dressing.
- 2 tablespoons olive or vegetable oil
- 3 lb. bone in chicken thighs
- 2 whole garlic heads
- Juice from 1 lemon
- 2/3 cup white wine
- 1 1/3 cup chicken stock
- 3 sprigs thyme (optional)
- 2 tablespoons flour
- 1 tablespoon butter
- 2 tablespoons flat leaf parsley, chopped (optional)
Before you begin decide if you want to use the dutch oven or crock pot.
Preheat oven to 325 if using a dutch oven. Heat dutch oven or large pan over medium heat. Add oil. Sear the chicken skin side down for about five minutes or until browned. Turn and cook for about two minutes. Remove chicken and set aside.
Add the garlic to the pot and cook two minutes or until lightly browned. Add lemon juice, wine, chicken stock and thyme. If using a dutch oven return chicken to the pot. If using a crock pot pour the mixture into the crock pot. Add chicken.
Place in the oven if using a dutch oven or turn on the crock pot. Crock pot cook time is about four hours but can vary greatly. Dutch oven cooking time is one and one half hour.
When chicken is done remove from pan. Add the flour, butter and parsley to your dutch oven or into a pan. Cook over medium until thickened into gravy. Pour over chicken and serve.