Garlicky Chicken Thighs

This recipe is great because not only is it very tasty, it is also easy and quick to prepare--great weeknight option.  The potatoes I made with it will be posted tomorrow; they are quick and easy, too!

Original recipe:
http://www.williams-sonoma.com/recipe/garlicky-chicken-thighs.html

Ingredients:

2 lbs. bone-in, skin-on chicken thighs
kosher salt and coarse ground pepper, to taste
4 tsp. olive oil
1/4 c. finely chopped yellow onion (I didn't measure, just used a small one that looked about right)
10 whole garlic cloves, peeled
6 fresh thyme sprigs
2 bay leaves
1/4 c. dry white wine (I used Barefoot Chardonnay)
2 tsp. white wine vinegar

Instructions:

1. Heat oven to 325°F.

2. Pat chicken thighs dry with paper towels and season with salt and pepper.

3. In an ovenproof large skillet, heat olive oil over medium-high heat.  Add chicken, skin side down, and sear until golden brown--about 4 minutes.  Do not turn pieces.  Transfer to paper towel lines plate to drain. (Sorry about the blurry pic--didn't know it was until checked later.)

4. Pour off most of the fat from pan and return to medium-high heat (I would guess that I left around 1-2 T. in pan).  Add onion, garlic, thyme, and bay leaf.  Sauté for 4 minutes.

5. Add wine and vinegar.  Stir with a wooden spoon to scrape up any browned bits.

6. Return chicken thighs to pan, skin side up.  Cover and transfer to oven.  Bake for 45 minutes or until chicken reaches correct temperature.

7. Serve with desired side and spoon sauce over chicken thighs.  Enjoy!