Head of Garlic Chicken Thighs
Valerie Bertinelli's Garlic Glove Chicken Thighs + Brown Butter Sauteed Spinach with Lemon
Nathan Congleton / TODAY
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Heirloom garlic, though not as long-lasting as the commercial varieties at the grocery store, has a more intense flavor and cooks up sweeter.


    • 6 bone-in, skin-on chicken thighs
    • Kosher salt and freshly ground black pepper
    • 1 tablespoon unsalted butter
    • 1 tablespoon canola oil
    • 3/4 cup dry white wine
    • 1/4 cup pitted kalamata olives, halved
    • 2 sprigs fresh thyme
    • 1 head heirloom garlic, separated into cloves and peeled (about 10 cloves)
    • 1 medium shallot, sliced into rings


1. Preheat the oven to 375°F.

2. Season the chicken with 1½ teaspoons salt and a few grinds of pepper. Heat the butter and oil in a large, deep cast-iron skillet over medium-high heat until hot. Add the chicken skin-side down and cook, undisturbed, until deep golden brown, about 5 minutes. Turn the chicken over and turn off the heat. Add the wine, then nestle the olives, thyme, garlic and shallot around the chicken. Return the liquid to a simmer over medium-high heat, then transfer to the oven and roast until the chicken is golden and cooked through, about 1 hour and 15 minutes.

3. Transfer the chicken, garlic and olives to a serving dish with a slotted spoon. Use a ladle to remove as much fat as possible from the surface of the liquid in the skillet, then pour the liquid over the chicken.

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Entertaining recipes: Make Valerie Bertinelli's garlic chicken

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