INGREDIENTS
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2 tablespoons unsalted butter
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2 tablespoons olive oil
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8 small bone-in, skin-on chicken thighs, about 2 1/2 pounds (1.25 kg)total
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Kosher salt and freshly ground pepper
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40 cloves garlic, peeled but left whole
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1/4 cup (2 fl oz/60 ml) dry white wine
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3/4 cup (6 fl oz/180 ml) low-sodium chicken broth
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6 red-skinned potatoes, about 3/4 pound (375 g) total, scrubbed but not peeled, quartered
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6 fresh thyme sprigs