recipe for a tender and tasty second course

Season & Sear:
Pat chicken thighs dry with paper towels. Season generously with salt and pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken (skin side down first) until golden brown, about 5 minutes per side. Remove and set aside.

Sauté Aromatics:
In the same pan, reduce heat to medium. Add garlic cloves and onion. Cook for about 3–4 minutes, until fragrant and lightly golden.

Deglaze:
Pour in the white wine, scraping up the browned bits from the bottom. Let simmer for 2–3 minutes to reduce slightly.

Braise:
Return chicken to the pan. Add chicken broth, thyme, and bay leaf. Cover partially and let simmer over low heat for 30–35 minutes, or until chicken is very tender.

Finish the Sauce:
Remove chicken and set aside. Stir in butter to thicken and enrich the sauce. Simmer uncovered for another 5 minutes if you want it thicker.

Serve:
Place chicken on a platter, pour sauce over, and garnish with chopped parsley.

🍷 Pairing Suggestions:
Serve with mashed potatoes, creamy polenta, or crusty bread—and a glass of the same white wine used in cooking!