Mistral Chicken

You'll notice on the blog that we like chicken thighs. Why? They taste better than breasts, and are easier than whole chickens. They're cheaper too. Here's another tasty, simple way to make them.

Ingredients:
1-2 lbs. chicken thighs (boneless)
30-40 garlic cloves (try to buy the ones that are already peeled to save some serious prep work)
5-10 shallots (balance # of shallots and garlic cloves with how much chicken you get)
1/2 cup dry white wine
1/2 cup chicken stock (I do more of each with more chicken)

Directions:
1. Season chicken w/ salt and pepper. Place deep, non-stick skillet over high heat, and add oil/butter. When fats are hot, but not smoking, add chicken pieces, and cook until even gold brown (a few minutes per side).
2. Reduce heat to medium, bury garlic cloves and shallots under chicken, to make sure they're on the bottom of the pan. Saute, shaking/stirring pan frequently, until garlic/shallots are lightly browned and softened, 10-15 minutes.
3. Add wine/stock, scraping bottom of pan. Cover, cook low and slow for 20-30 minutes.

Good served over rice.