2 kg of chicken thighs, bone-in
1 tablespoon of salt
1 tablespoon of black pepper
4 cloves of garlic, minced
1 cup of dry white wine (240 ml)
Thyme leaves
Bacon strips
2 kg of chicken thighs, bone-in
1 tablespoon of salt
1 tablespoon of black pepper
4 cloves of garlic, minced
1 cup of dry white wine (240 ml)
Thyme leaves
Bacon strips
In a bowl, combine the chicken with salt, pepper, garlic, and wine
Mix well, cover, and let it rest for 30 minutes
Scoop out the chicken and reserve the marinade
Preheat the oven to 400°F (quente)
In each piece of chicken, place two thyme leaves, one on each side, and wrap with a strip of bacon
Secure each piece with a toothpick
In a large baking dish, distribute the chicken and put it in the oven for about 15 minutes or until it starts to brown
Add the reserved marinade and baste the chicken occasionally until it's tender
If there isn't enough liquid, add some water and scrape the bottom of the baking dish
Remove the toothpicks, transfer the chicken to a serving platter, and keep warm
Add 1 cup of water to the baking dish and bring to a simmer, scraping the bottom with a wooden spoon again
Strain the sauce through a fine-mesh sieve into a small bowl, carefully removing the accumulated fat from the surface and pour it over the chicken
Serve immediately
288 calories per serving
Note: If you prefer, prepare the chicken a day in advance and store it in the refrigerator, without the glaze
When serving, cover each piece of chicken with aluminum foil and bake for a few minutes
The glaze can also be stored in the refrigerator with the fat
When serving, remove any solid fat from the surface, bring to a simmer over low heat, and pour it over the chicken.
