Ingredients:

  • 1 lb bone-in, skin-on chicken thighs, cut into bite-sized pieces
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 10 cloves garlic, peeled and lightly crushed
  • 2 tbsp extra virgin olive oil
  • 1/3 cup dry white wine
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, finely chopped

Instructions:

  1. Pat the chicken pieces completely dry with paper towels. Season with salt and pepper.
  2. Heat olive oil in a 12-inch cast iron skillet over medium-high heat until shimmering. Sear chicken in batches for 5–7 minutes per side until skin is deep mahogany brown. Remove chicken to a plate and set aside.
  3. Lower heat to medium-low. Add crushed garlic cloves to the pan and sauté slowly for 2–3 minutes until fragrant and pale golden.
  4. Increase heat to medium and pour in the white wine, scraping up the brown bits (fond) from the bottom of the pan with a wooden spoon.
  5. Return the chicken and any accumulated juices to the skillet. Simmer for 8–10 minutes until the sauce reduces by half and the chicken is cooked through.
  6. Stir in the lemon juice and garnish with finely chopped fresh parsley.