Chicken in Garlic and Herb Sauce

Chicken in Garlic and Herb Sauce requires around 40 minutes from start to finish. Watching your figure? This gluten free, dairy free, paleolithic, and primal recipe has 594 calories, 37g of protein, and 45g of fat per serving. For $1.95 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of wine, chicken thighs, fresh thyme, and a handful of other ingredients are all it takes to make this recipe so yummy. Many people made this recipe, and 117 would say it hit the spot. It works well as an affordable beverage. It is brought to you by Jo Cooks. Taking all factors into account, this recipe earns a spoonacular score of 63%, which is solid. Try Poached Chicken With Garlic-Herb Sauce, Chicken Under a Brick with Fresh Herb and Garlic Sauce, and Skillet Chicken with Garlic Herb Butter Sauce for similar recipes.

Servings: 4

Preparation duration: 5 minutes

Cooking duration: 35 minutes

 

Ingredients:

½ cup chicken broth

8 chicken thighs, with skin and bones

2 tsp fresh thyme, chopped

8 cloves garlic, minced

2 tbsp olive oil

2 tsp fresh oregano, chopped

salt and pepper to taste

½ cup sherry or a dry red wine

Equipment:

sauce pan

frying pan

Cooking instruction summary:

Season the chicken on both sides with salt and pepper.Add the olive oil to a large saucepan or skillet and cook the chicken on both sides, for about 5 minutes per side or until golden brown.Remove the chicken from the saucepan and set aside.Add the garlic, thyme and oregano to the saucepan and cook until garlic gets aromatic. Add the sherry and chicken broth to the skillet to deglaze the pan, scraping up all the brown bits. Bring to a boil.Add chicken back to skillet and saucepan, reduce the heat to low and bring to a simmer. Cover and cook for another 20 minutes, until chicken is tender.Garnish with more fresh herbs if desired and serve warm.

 

Step by step:


1. Season the chicken on both sides with salt and pepper.

2. Add the olive oil to a large saucepan or skillet and cook the chicken on both sides, for about 5 minutes per side or until golden brown.

3. Remove the chicken from the saucepan and set aside.

4. Add the garlic, thyme and oregano to the saucepan and cook until garlic gets aromatic.

5. Add the sherry and chicken broth to the skillet to deglaze the pan, scraping up all the brown bits. Bring to a boil.

6. Add chicken back to skillet and saucepan, reduce the heat to low and bring to a simmer. Cover and cook for another 20 minutes, until chicken is tender.

7. Garnish with more fresh herbs if desired and serve warm.


Nutrition Information:

Quickview
593k Calories
37g Protein
44g Total Fat
3g Carbs
10% Health Score
Limit These
Calories
593k
30%

Fat
44g
69%

  Saturated Fat
11g
69%

Carbohydrates
3g
1%

  Sugar
0.32g
0%

Cholesterol
221mg
74%

Sodium
478mg
21%

Alcohol
3g
17%

Get Enough Of These
Protein
37g
75%

Selenium
43µg
62%

Vitamin B3
10mg
54%

Vitamin B6
0.87mg
44%

Phosphorus
377mg
38%

Vitamin B12
1µg
24%

Vitamin B5
2mg
24%

Zinc
2mg
20%

Vitamin B2
0.32mg
19%

Potassium
549mg
16%

Magnesium
50mg
13%

Vitamin B1
0.18mg
12%

Vitamin K
12µg
12%

Iron
2mg
12%

Manganese
0.22mg
11%

Vitamin E
1mg
11%

Copper
0.15mg
7%

Vitamin C
4mg
6%

Calcium
42mg
4%

Vitamin A
204IU
4%

Folate
8µg
2%

Fiber
0.39g
2%

Vitamin D
0.23µg
2%

covered percent of daily need
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Food Trivia

During the Middle Ages, a lemon slice was served with fish because it was thought the juice would dissolve any bones that were accidentally swallowed.

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Chuck Norris doesn't go fishing when he's hungry. He just chooses a lake to be soup.

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