8 chicken thighs
1 tablespoon extra-virgin olive oil
Sea salt and pepper
1 whole head garlic cloves, peeled, chopped
1 teaspoon thyme
1 cup dry white wine
- Season chicken with salt and pepper. In a large cast iron skillet, heat oil over medium-high. Cook chicken, skin side down, until golden brown, about 3 minutes. Turn with tongs and cook the other sides, another 3 minutes. Remove from pan and keep warm.
- Add garlic to pan and sauté until browned, about 1-2 minutes.
- Add the wine, bring to a boil, and scrape the brown bits from the bottom of the pan. Return the chicken to the pan with the juices and sprinkle with the thyme leaves. Cover and simmer over low heat for about 15 minutes, until the chicken is cooked through. Serve with lemon wedges. Serves 4.