Roast Chicken in Olive Oil With Shallots, Beans and Cabbage

INGREDIENTS

400 gm of Chicken Thighs
4 tbsp olive oil
1 tbsp butter
100 gm of shallots
5 cloves of garlic
200 ml of chicken stock
1 tbsp thyme leaves
salt and pepper of taste 

METHOD

Pat chicken dry and season to taste with salt and pepper. Place a medium pan over high heat, and add 2 tablespoons olive oil and 1 tablespoon butter. When oil and butter barely begin to smoke, lay thighs skin side down in pan. Brown well on all sides until a rich amber color, 10 to 12 minutes. Remove chicken from pan.

Use the unwashed pan to medium heat, and add 2 remaining tablespoons olive oil and 1 tablespoon butter. Add shallots, garlic & thyme. Stir gently (so garlic cloves don’t lose their peels), until shallots and garlic are lightly browned. Raise heat, add chicken stock, bring to a boil and season to taste with salt and pepper. Remove pan from heat, and set aside at room temperature.

Preheat oven to 350 degrees. Return pan to high heat. When liquid begins to simmer, rest chicken thighs skin side up on vegetables. now, move it to oven and bake for 15 minutes. Remove from oven, and transfer garlic cloves to a small plate. Separate cloves from their skins, and discard skins. Mash cloves with a fork, and return to sauce, stirring to mix.