A Lotta Garlic Chicken

My favorite cut of chicken is the thigh. This recipe: A Lotta garlic chicken is a customer favorite, so I thought I’d share it again. I’ve used all chicken cuts, so don’t feel like you have to follow it exactly.
A Lotta Garlic Chicken

4 bone-in, skin-on chicken thighs
6 to 8 chicken drumsticks
Salt and pepper, as needed
2 TBSP olive oil
2 TBSP butter
1 small onion, diced
2 celery stalks, diced
20 or 40 whole garlic cloves--your choice
2 bay leaves
1 cup dry white wine
1 cup chicken stock
1 TBSP arrowroot flour

Note: Consider doubling this recipe because it is delicious leftover! Preheat the oven to 350˚. I have also cooked this on my gas grill.
Add oil to a large Dutch oven over medium-high heat. Season the chicken with salt and pepper and brown the chicken on both sides until the skin is nice and crispy. Transfer the browned chicken to a tray or plate for now.
Reduce the heat to medium and add the butter to the dutch oven. Add the onion, celery, bay leaves, and garlic and cook, until veggies are tender. Add wine and stock and stir to get up any browned bits. In a small bowl, stir together the arrowroot flour with some of the hot cooking liquid from the pot creating a smooth paste. Pour this mixture back into the pot and stir to thicken.
Nestle the chicken down into the pot, ensuring that each piece is halfway submerged.
Put the lid on the dutch oven and place in the oven. Cook for 25 to 30 minutes, or until the chicken is tender. Remove the lid and broil until the chicken skin is visibly browned and crispy; about 3 or 4 minutes (keep an eye on it!). Serve with toasty sourdough slices!

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