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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 10 |
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Not for the faint of heart (or vampires). Ingredients:
12 chicken thighs |
salt |
fresh ground black pepper |
cayenne |
4 heads garlic, cloves separated and peeled |
1/2 cup olive oil |
2 cups white wine |
3 lemons, quartered |
1 1/2 teaspoons dried basil |
1 teaspoon dried oregano |
2 bay leaves |
1/2 cup chopped parsley |
Directions:
1. Preheat the oven to 350°F.
2. Place the chicken in a large bowl and lightly coat with salt, pepper, and cayenne.
3. Crush half of the garlic cloves with the back of a heavy knife.
4. Leave the remaining cloves whole.
5. Heat 1/2 cup of the oil in a roasting pan large enough to hold the chicken in 1 layer, over 2 burners over medium-high heat.
6. Add the chicken and sear on both sides.
7. Add the crushed garlic and cook, stirring, until fragrant, about 1 minute.
8. Remove from the heat and add the remaining ingredients, stirring well to evenly distribute.
9. Cover the pan tightly and roast for 1 hour.
10. Uncover and roast until the chicken is brown and tender, and the garlic is caramelized, about 30 minutes, basting occasionally.
11. Remove from the oven.
12. Transfer the chicken to a platter and sprinkle with the parsley.
13. Spoon the pan juices over the chicken, or serve on the side.
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