Servings /number of people: 4
Preparation Time: 15 minutes
Cooking time: 35 minutes
Category: Birds
Ingredients to prepare Garlic Chicken Thighs with Potatoes
1.2 kg of chicken thighs with skin and bone (6–8 units)
800 g of potatoes (4 medium units)
40 g of garlic cloves (8–10 units)
60 ml of extra virgin olive oil (4 tablespoons)
150 ml of dry white wine (2/3 cup)
200 ml chicken broth (3/4 cup)
2 bay leaves (2 units)
5 g sweet paprika (1 teaspoon)
10 g of fine salt (1 and 1/2 teaspoons)
2 g ground black pepper (1/2 teaspoon)
10 ml of sherry vinegar, optional (2 teaspoons)
10 g chopped fresh parsley (2 tablespoons)
How to prepare Garlic Chicken Thighs with Potatoes
These garlic chicken thighs with potatoes are that traditional dish that conquers with its aroma and juiciness. The skin is golden and crispy, the meat is tender, and the sauce scented with garlic, white wine and bay leaf invites you to dip bread without regrets. The melting and tasty potatoes are infused with chicken juice for a round bite. Perfect for a family meal or to meet ten with very little effort, this classic is prepared in a single pan and gives the gift of a smell of home cooking that instantly whets your appetite.
1. Dry the thighs well with kitchen and living room paper on both sides. Drying helps achieve crispy skin and prevents splashes.
2. Peel the potatoes and cut them into 1 cm thick slices or wedges. Peel the garlic: leave 4–5 whole crushed and slice the rest for more aroma without making them bitter.
3. Heat 2 tablespoons (30 ml) of oil in a large frying pan or cocotte. Brown potatoes 6–8 minutes per side over medium-high heat until lightly browned. Season lightly, remove and reserve on a plate.
4. Add the remaining 2 tablespoons of oil and place the thighs skin side down. Brown for 6–8 minutes without moving until the skin is well toasted. Turn them over and brown for 3–4 more minutes. Remove and reserve with the potatoes.
5. Lower to medium heat. Add the garlic (laminated and crushed) and sauté for 1–2 minutes until it gives off aroma without burning. Sprinkle the paprika, stir for 10 seconds and immediately deglaze with the white wine to prevent the paprika from turning bitter.
6. Let the wine bubble for 2–3 minutes to evaporate the alcohol, scraping the bottom with a spatula and recovering the golden juices. Add the broth and bay leaves. Salt test.
7. Reintroduce the thighs (skin up) and cook covered over medium-low heat for 15 minutes; This way they stay juicy. If you want extra crispy skin, uncover the last 5 minutes.
8. Add the potatoes around the chicken, drizzle with the sauce and cook for 8–10 more minutes until tender and the sauce slightly thick. Salt and pepper adjustment. If you like an acidic touch, add the vinegar at the end and mix.
9. Turn off the heat, sprinkle with chopped parsley and let sit for 3 minutes so the flavors settle. Serve hot with bread for the sauce. Tip: if the sauce is too liquid, remove chicken and potatoes and reduce 2–3 minutes over high heat.
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