Head of Garlic Chicken Thighs

Valerie Bertinelli made this recipe on the TODAY show. I sent a picture to Katie just before putting it into the oven and she said oooh elegant :) Wait until she tastes it tonight! Oh we are so making this again --delicious!!

• 6 bone-in, skin-on chicken thighs
• Kosher salt and freshly ground black pepper
• 1 tablespoon unsalted butter
• 1 tablespoon canola oil
• 3/4 cup dry white wine
• 1/4 cup pitted kalamata olives, halved
• 2 sprigs fresh thyme
• 1 head heirloom garlic, separated into cloves and peeled (about 10 cloves)
• 1 medium shallot, sliced into rings
• Preheat the oven to 375°F.
  2. Season the chicken with 1½ teaspoons salt and a few grinds of pepper. Heat the butter and oil in a large, deep cast-iron skillet over medium-high heat until hot. Add the chicken skin-side down and cook, undisturbed, until deep golden brown, about 5 minutes. Turn the chicken over and turn off the heat. Add the wine, then nestle the olives, thyme, garlic and shallot around the chicken. Return the liquid to a simmer over medium-high heat, then transfer to the oven and roast until the chicken is golden and cooked through, about 1 hour and 15 minutes.
  3. Transfer the chicken, garlic and olives to a serving dish with a slotted spoon. Use a ladle to remove as much fat as possible from the surface of the liquid in the skillet, then pour the liquid over the chicken.