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:
covered percent of daily need
