Garlic Chicken with White Wine Gravy
Serves 6 - 8
  • 12 large bone-in chicken thighs
  • Salt and freshly ground pepper, to season
  • 3 tablespoons olive oil
  • 3 whole heads of garlic, peeled
  • 2 lemons, juiced
  • 1 cup dry white wine
  • 2 cups chicken stock
  • 2 tablespoons Better than Bouillon Chicken Base
  • 10-12 sprigs fresh thyme, bunched by tying them together with a cooking twine
  • 3 tablespoons all purpose flour
  • 2 tablespoons unsalted butter, at room temperature
  • ¼ cup fresh tarragon, chopped, divided
  1. Preheat oven to 325°F. On a large baking sheet or plate, season chicken with salt and pepper. Heat a large Dutch oven over a medium high heat. When hot (have your palm hovered above the surface of the pot, if you feel the heat radiance, it's ready) add the oil.
  2. Sear the chicken skin side down until golden brown, approximately 5 minutes. Work in batches, make sure not to over crowd the pot. Flip the chicken and briefly brown, then transfer to a plate. Set aside.
  3. Reduce the heat to medium low, add the garlic into the pot and cook until golden. Be careful not to burn. Add the lemon juice, wine, stock and bouillon. Whisk the liquid mixture, to make sure that the bouillon is completely dissolved. Add the thyme bouquet in.
  4. Scoop some of the garlic out with a basting spoon. Place the chicken back into the pot, nestling the pieces down into the liquid. Put the garlic back on top of the chicken. Bring the liquid to a gentle boil, cover the pot and stick it in the oven. Cook for about 1 hour-15 minutes to 1 hour and 30 minutes, until the chicken is falling-off-the-bone tender.
  5. Place the chicken on a platter and cover with aluminum foil to keep warm. Scoop out the thyme bouquet and discard. Meanwhile in a small mixing bowl, whisk flour and butter together to form a paste. Slowly pour in about ½ cup of the hot liquid from the pot until the paste becomes smooth. And then add the mixture back the into the Dutch oven. Mix in 2 tablespoons of the tarragon with a whisk. Cover and cook for 15-20 minutes or until the gravy has thickened.
  6. Season with salt and pepper. Serve the chicken with the gravy spooned over the top and sprinkled with the remaining tarragon.
Recipe by Flavor and Friends at