Garlic is one of my favorites. I am absorbed in the idea that such a small ingredient, can have such a commanding flavor. To me, fresh garlic is always appreciated in any dish…I know others may not agree, but that is just how I feel. So be prepared if you come to my house for dinner! With that in mind, I recently made this garlic chicken to rave reviews in my house. Apparently I have won my husband over with my garlic love affair.

Crispy Garlic Chicken and Mushrooms

• 2 tbsp. butter
• 2 tbsp. olive oil
• 4 bone-in chicken thighs
• salt
• pepper
• onion powder
• garlic powder
• 15 cloves of garlic
• 1 c baby bella mushrooms
• 3/4 c white wine
• 3/4 c chicken broth, reduced sodium
• 1 tsp cornstarch, mixed completely with 2 tbsp. water

1. In an oven safe dutch oven, heat the oil and butter over med-high heat.
2. Season the skin side of the chicken with salt and pepper, and place it skin down in the pan. While in the pan, season the underside of the chicken with salt, pepper, onion powder and garlic powder. Once the skin-side is browned and crispy, turn the chicken over. Once the underside is browned as well, remove the chicken from the pan and place on a clean plate.
3. Using a plastic/wooden spoon remove half of the butter-oil mixture from the pan.
4. In the same pan add the mushrooms and garlic pieces, and reduce heat to medium. Using a wooden spoon scrape all the browned bits from the bottom of the pan. The liquid released from the mushrooms should help to deglaze the pan. Continue to stir and mix the mushrooms and garlic together until both have browned, and the edges are slightly crispy.
5. Once the mushrooms and garlic are both brown, mix in the wine and chicken broth to the same pan and bring the liquid to a boil. Once the liquid boils slightly, reduce the heat to med-low.
6. Return the chicken to the pan, be sure that the liquid does NOT cover the chicken. This will ensure that the chicken skin stays crispy, but the meat that cooks under the liquid remains moist and juicy. If there is not enough liquid add more wine or chicken broth, your choice…I choose the wine.
7. Place the pan, uncovered in the oven for 15 minutes.
8. Remove the pan from the oven, and remove the chicken from the pan to a clean plate. Over med-high heat, reduce the chicken liquid. Add the cornstarch mixture to the pan to thicken the sauce. Season to taste. Return the chicken to the pan. Spoon the sauce on a plate, and place the chicken over the sauce and serve.