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Garlic Herb Chicken

ChickenStove-TopGastro-Pub

Time: 30 minutes

Yield: 4 servings

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About

Some foods just go together: Peanut butter and jelly, burgers and fries, and Garlic Herb Chicken. That last one might surprise you, but few things are as tasty as a savory braised chicken thigh that is glistening with golden-brown succulence, and infused with the delicious fragrance of garlic and the richness of white wine. Serving up this Garlic Herb Chicken with hot rice might just be the best dinner idea ever, and it only takes half an hour to make! So actually, it is the best dinner idea, no question!

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Ingredients

  • 4 chicken thighs, boneless and skinless
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon butter
  • 10 cloves garlic, peeled and halved
  • 1/4 cup white wine or chicken broth
  • 1 1/2 teaspoons fresh rosemary, minced
  • 1/2 teaspoon fresh sage, minced
  • 1 cup chicken broth
  • rice, to taste, cooked

Directions

Step 1 -Sprinkle the chicken with the salt and the pepper.

Step 2 -In a large skillet over medium-high heat, melt the butter.

Step 3 -Add the chicken thighs to the skillet and cook until they are browned on both sides, about 3 minutes per side.

Step 4 -Transfer the chicken to a plate and reserve the chicken drippings in the skillet.

Step 5 -In same skillet, sauté the garlic in the chicken drippings over medium-high heat until it is light golden-brown, about 1-2 minutes.

Step 6 -Add the wine, the rosemary, and the sage to the garlic, bring to a boil, and cook, stirring constantly to loosen the browned bits from the skillet, until the liquid has almost evaporated, about 5-7 minutes.

Step 7 -Add the broth and the chicken thighs to the wine mixture and bring to a boil.

Step 8 -Reduce the heat and simmer the chicken mixture, covered, until an instant thermometer inserted into the center of the chicken reads at least 170 degrees F, about 10-12 minutes.

Step 9 -Spoon the juices in the pan over the chicken.

Step 10 -Serve the chicken with the rice.

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