12 large chicken thighs (about 4 pounds; see Note)
Fine sea or kosher salt
Freshly ground black pepper
1/4 cup canola oil
10 cloves garlic, sliced
2 teaspoons chopped fresh thyme leaves
1/2 cup dry sherry
1/2 cup chicken broth, homemade or canned
I like to use chicken thighs here-they won't dry out during cooking. If you like white meat, go ahead and use it, just cook it a little less. A paella pan, with its wide and shallow shape, comes in handy for this dish. If you have a smaller Dutch oven, brown the chicken in batches and rotate the pieces as they simmer in the sauce so the pieces cook evenly.
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