Meats & Fish
2 heads Garlic, separated into cloves, but not peeled
8 ea Shallots, medium, not peeled
2 Tbs Olive oil
1/2 cup White wine
2/3 tsp Kosher salt
10 ea Chicken, boneless thighs
1 tsp Steak salt
6 slices Thick-cut bacon
Adapted from Denver Post, 3/13/13
Preheat oven to 500°F.
In a Dutch oven, toss the garlic cloves and shallots with the olive oil. Add the wine, then sprinkle with salt.
Lay the chicken thighs on the garlic mixture and sprinkle with steak salt and pepper. Do two layers if necessary.
Drape the strips of bacon over the chicken.
Cover and set the pan in the oven for 30 minutes.
Check the doneness of the chicken, then remove the lid and switch oven to 'Broil' for 2-3 minutes or until bacon looks good.
Remove the chicken to a serving platter. Slip the garlic cloves and shallots from their skins and serve with the chicken (they also are good spread on toasted bread).