Crispy Chicken Thighs with White Wine Sauce

In a bowl, combine chicken thighs with about 6 cloves of minced garlic, fresh thyme, salt, pepper, lemon juice, and a drizzle of olive oil. Mix well to coat and set aside to marinate.

Boil the potatoes until fork-tender. Drain and place them in a baking dish.

Toss the boiled potatoes with olive oil, salt, and pepper. Roast in a preheated oven for 30 minutes until golden and crispy.

While potatoes roast, heat olive oil in a large skillet over medium-high heat. Add the chicken thighs, skin-side down, and sear on both sides until golden brown.

Remove the seared chicken from the skillet and set aside.

Deglaze the pan with white wine, scraping up any browned bits from the bottom.

Add butter and the remaining 2 cloves of minced garlic to the pan. Stir until the butter is melted.

Whisk in the all-purpose flour to create a roux and cook for about a minute.

Gradually pour in the chicken stock, stirring constantly to combine. Then, stir in the heavy cream.

Bring the sauce to a simmer until it begins to thicken. Season with black pepper.

Return the chicken thighs to the skillet, cover, and let simmer for 10-15 minutes, or until the chicken is cooked through.

In a separate pan, fry the asparagus in a little olive oil until tender-crisp.

To serve, place the roasted potatoes in a bowl, top with asparagus, a chicken thigh, and a generous amount of the white wine sauce.