Chicken With Garlic Herb Sauce (Printer-Friendly)
Seared chicken thighs in a rich garlic herb pan sauce with red wine, fresh thyme and oregano - ready in just 40 minutes.
# What You’ll Need to Cook:
01 -
6 chicken thighs with skin and bones (about 3 lbs)
02 -
½ teaspoon salt or to taste
03 -
½ teaspoon pepper or to taste
04 -
2 tablespoons olive oil
05 -
8 cloves garlic, minced
06 -
2 teaspoons fresh thyme, chopped
07 -
2 teaspoons fresh oregano, chopped
08 -
½ cup dry red wine or sherry
09 -
½ cup low-sodium chicken broth
# Steps to Prepare:
01 -
Season the chicken on both sides with salt and pepper.
02 -
Add the olive oil to a large skillet and cook the chicken on both sides for about 5 minutes per side or until golden brown.
03 -
Remove the chicken from the skillet and set aside.
04 -
Add the garlic, thyme, and oregano to the skillet and cook until the garlic becomes aromatic. Add the red wine and chicken broth to deglaze the pan, scraping up all the brown bits. Bring to a boil.
05 -
Add the chicken back to the skillet. Reduce the heat to low and bring to a simmer. Cover and cook for another 20 minutes, until the chicken is tender.
06 -
Garnish with more fresh herbs if desired and serve warm.
# Extra Cooking Tips:
01 -
Pat the chicken dry with paper towels to get a good sear on the thighs.
02 -
Do not burn the garlic; it only needs to cook for about 30 seconds before adding the red wine and broth.
03 -
Scrape up all the brown bits on the bottom of the pan when deglazing to ensure a flavorful sauce.
04 -
Use an instant-read thermometer to ensure the chicken reaches 165°F (75°C) for food safety.
05 -
Leftover chicken thighs can be stored in the fridge for up to 4 days or frozen for up to 3 months. Reheat in the microwave for about 4 minutes on medium power.