How to make it

  • Wash the chicken thighs and pat them dry with paper towels. Season the chicken with salt and pepper.
  • Heat the oil in a large heavy skillet or dutch oven over medium-high heat. Add chicken thighs, skin side down, as will fit without touching.
  • Cook until the skin is golden brown about 15 to 20 minutes. Flip the chicken pieces and cook until other side is golden brown, about 10 minutes more.
  • Remove the chicken pieces from the skillet and spoon off all but about 2 tablespoons of the fat, leaving all the brown bits behind. Return the pan to low heat, stir in the garlic and thyme and cook until the garlic starts to turn golden, about 1 to 2 minutes, stirring frequently. Pour in the wine or sherry, increase the heat to medium and bring to a boil. Let it boil 1 to 2 minutes, then return the chicken to the pan tightly and cover, reduce the heat to lower and simmer 20 minutes. Flip the chicken pieces and cook until the chicken is very tender, about 20 more minutes.
  • Sprinkle finely chopped parsley or cilantro over the chicken, and serve the chicken with its sauce.

Reviews & Comments 1

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  • frankieanne 5 years ago
    I had some problems with this dish. Is the heat supposed to be turned to low after covering (I assume its supposed to be covered). My liquid was completely gone after 15 minutes of cooking the chicken over medium heat. I had no sauce left. I managed to catch it in time, though, and finished cooking the chicken in another pan. I added a picture, but I didn't have any sauce to pour over the chicken.
    Next day note: Daisy Martinez original recipe states to cut the heat to low when simmering.
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