CRISPY CHICKEN THIGHS WITH ROSEMARY AND GARLIC

Crispy Chicken Thighs with Rosemary and Garlic image

Provided by @MakeItYours

Number Of Ingredients 6

4 to 6 boneless, skin-on chicken thighs*
2 tsp extra virgin olive oil
8-10 whole garlic cloves in skin*
3-4 sprigs rosemary*
¼ cup white wine, chicken stock or water
Kosher salt and fresh cracked black pepper

Steps:

Pat chicken dry and season with salt and pepper. Add oil to room temperature, nonstick pan. The pan should be small enough for the thighs to be slightly crowded in pan. Add chicken skin side down and turn heat to medium. Add garlic and rosemary to pan.
Allow chicken to slowly cook on skin side for a total of 40-60 minutes. Once pan heats up, reduce heat to medium-low so skin renders fat, and slowly browns and crisps. Move garlic and rosemary in pan as needed to prevent burning.
Once chicken appears about 90% of the way cooked through and the skin is crispy, flip over chicken. Pour white wine in the bottom of the pan, avoiding the skin. Increase heat and allow most of the wine to evaporate and for chicken to finish cooking through, 4-6 minutes.
Serve chicken with pan juices, and garlic cloves. The garlic should be tender and sweet. Enjoy.