20 Clove Garlic Chicken

• 1/3 c vegetable oil
• 1 T butter
• 6 small chicken thighs (around 1 1/2 pounds)
• 1 1/4 tsp salt
• 1/2 tsp pepper
• 20 cloves of garlic (I rinse them – just because)
• 1/2 -1 c white wine – or dry vermouth or chicken stock (you may need to add a bit more; check after about 1/2 hour in the oven; you want just enough moisture left to add a little garlicky juice to your rice)
• Rice for serving

Preheat the oven to 350 degrees.

Heat the oil  and butter in a large Dutch oven (I used my Staub 7 qt so I could brown all 6 thighs at once – but you can you a smaller one and brown in two batches) over medium high heat.  Add the chicken thighs, skin side down, sprinkle with the salt and pepper and brown for about 4 minutes – or until the skin is golden brown.  Turn off the heat; turn the thighs over; tuck the garlic in among the thighs, then pour the white wine over it all.

Cover the Dutch oven and bake for 1 hour.

Serve the chicken with the juices and the garlic over rice.  You can squeeze the garlic out of its skin and eat it with the rice and chicken – or just ignore it, since it already done its job flavoring the chicken.