INGREDIENTS
8
Chicken thighs (about 2 1/2 pounds or 1 1/4 kilograms), small bone-in skin-on
40 cloves
Garlic
6
Potatoes (about 3/4 pound or 375 grams), red
6
Thyme, fresh sprigs
3/4 cup
Chicken stock or canned chicken broth, homemade
1
Kosher salt and freshly ground pepper
2 tbsp
Olive oil
2 tbsp
Butter, unsalted
1/4 cup
White wine, dry