Simple Pan-Fried Chicken

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Washington Post


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1 1/2 pounds bone-on, skin-on chicken pieces (preferably dark meat)

2 tablespoons olive oil

Salt and freshly ground black pepper to taste

2 tablespoons butter

6 large cloves garlic, unpeeled

A few sprigs of thyme or other herbs, plus additional for the pan sauce

2 to 4 tablespoons white wine or brandy

Chicken stock or broth (optional)

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