Chicken in Wine and Broth

Quick, easy, really fancy and delicious. The major thing is to keep the skin above the liquid so it says crisp while the flesh becomes silky tender.

Chicken pieces – 3 lbs
1 c white wine
1 c chicken stock
4 garlic cloves, smashed
2 tsp fresh thyme
1 1/2 tsp cornstarch
1Tblsp oil
2 Tblsp butter Salt and pepper

Heat oven to 450 and set a rack in the middle. Take 3 lbs of skin-on, bone in chicken. Wash and pat dry. Season with salt and pepper. In a mixing cup combine 1 cup of white wine, 1 c chicken stock, 4 smashed garlic cloves and 2 tsp chopped fresh thyme.

In large skillet heat 1 Tblsp vegetable oil over med-high heat. Add chicken, skin side down, and cook to a deep brown (8 – 10 min). Flip chicken and lightly brown other side (2 min). Slowly pour in broth/wine mix. Bring to a boil. Transfer pan to oven and cook for around 18 min. Until white meat registered 160F.

Remove pan from oven, transfer chicken to plate and cover with foil. Remove and discard garlic. Pour pan juices into a defatter or just defat in pan. Return juice to pan and simmer until reduced and thickened slightly. In a small bowl, mix together 1 Tblsp water with 1 tsp cornstarch. Stir in the cornstarch mixture and simmer until thickened more. About 2 minutes.

Off heat, whisk in 2 Tblsp butter.

Serve sauce with chicken and maybe mashed potatoes to soak up juices.