Braised Chicken Thighs With 20 Cloves Of Garlic, Patricia'S Easy

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   1.remove as much fat as possible from thighs, roll back up into thigh shape, salt and pepper them

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   2. Sweat chopped onion in olive oil until soft

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   3. make room and sort of brown thighs on both sides., They will not really brown as there is no skin

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   4. Add 10-15 garlic cloves (I buy already peeled garlic and never add enough cloves to the pot, they are so good

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   5. Add white wine a cup or more

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   6. bring to a boil, turn down the heat to a bare simmer and cook for an hour (?) If becomes too dry add more liquid: water or chix broth. (More wine if you are going to continue cooking for awhile. otherwise the added wine gives this lush chicken recipe a harsh taste.)

* Per serving · 4 servings · Values may vary.

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