This is a variation on a recipe I found on www.epicurious.com called “Garlic Chicken” . I was almost out of garlic, and I was missing one or two other ingredients, so this is what I came up with.
- 6 boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- Sweet paprika
- Salt and freshly ground black pepper
- 3 Tablespoons olive oil
- 1/4 cup finely chopped shallots
- 4 sprigs fresh thyme
- 3 bay leaves
- 4 cloves garlic, minced
- 1/2 cup white wine
- 1 cup chicken stock
- Chopped fresh flat-leaf parsley for garnish (optional)
Rub the chicken with paprika, salt, and pepper and set aside at room temperature for at least 1 hour or preferably in the refrigerator at least 8 hours or overnight.
Preheat the oven to 400°F.
In a large sauté pan, heat the oil over medium heat. Add the shallots and cook, stirring, until softened but not colored. Add the chicken pieces and fry, turning as needed, until golden on both sides, 5 to 8 minutes. You want them nicely colored on the outside but not cooked through. Using a slotted spoon, transfer to paper towels to drain briefly, and then arrange the pieces in a baking dish large enough to hold them in a single layer.
Return the pan to low heat. Add the minced garlic and cook briefly. Add the thyme, bay leaves, wine, and broth, raise the heat to high, and bring to a lively boil. Remove from the heat and pour over the chicken.
Bake the chicken until cooked through, 30 minutes or so. Remove from the oven and discard the bay leaves and thyme. Sprinkle with the parsley, if desired, and serve at once.
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