Garlicky Chicken Thighs
September 1, 2008
There’s a lot of garlic and oil, and the coating sort of clumps on the chicken, but the end result is terrific. You’ll never want to eat chicken thighs any other way again. Be sure to use good bakery bread, such as a crusty boule and not packaged white bread, which will be too mushy.
John and Tanya Bäck / blankets provided by Woolrich
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