Food Healthy New on the menu Recipe

Chicken in Garlic and Herb Sauce Is a Super Tasty French-Inspired Dinner — From Jo Cooks

This Chicken in Garlic and Herb Sauce features incredibly juicy chicken thighs in a simple and amazing garlic, herb and sherry sauce all in one pot.

CHICKEN THIGHS

I’m back to cooking with some of my favorite ingredients like garlic, fresh herbs, wine and chicken thighs. Simple ingredients with amazing results. I don’t know if you all cook with chicken thighs but I love them because they’re so economical.

You can usually buy those big packages and from one package you can make 2 or 3 dishes depending on the size of your family. But just because the main ingredient is cheap doesn’t mean the dish has to be lacking in flavor. And this is why I love this chicken dish.

HOW TO COOK THE CHICKEN THIGHS

In this recipe, I first pan sear the chicken thighs in a bit of olive oil on both sides, until they’re nice and golden brown, about 5 minutes per side. At this point they will not be cooked completely through, but that’s ok. We’ll continue cooking them later in the sauce.

WHAT INGREDIENTS ARE IN CHICKEN IN GARLIC AND HERB SAUCE?

Lots of garlic and I mean lots of garlic. About 8 cloves of garlic, to be precise. Lots of fresh herbs like fresh oregano and fresh thyme. The garlic with these fresh herbs are amazing together.

I also use some low sodium chicken broth and some sherry wine. Sherry is a fortified wine and can range from sweet to quite dry. Because it’s a fortified wine it’s usually higher in alcohol and longer-lasting. In some countries like Spain, sherry wine is savored like a fine whiskey.

The sherry I used here is a dry red wine, so if you don’t have sherry on hand, a regular dry red wine would work. However, I always keep a bottle of sherry around because it’s perfect for deglazing and making delicious pan sauces.

HOW TO COOK THE CHICKEN THIGHS

In this recipe, I first pan sear the chicken thighs in a bit of olive oil on both sides, until they’re nice and golden brown, about 5 minutes per side. At this point they will not be cooked completely through, but that’s ok. We’ll continue cooking them later in the sauce.

HOW TO MAKE CHICKEN IN GARLIC AND HERB SAUCE

In that same pan you cooked the chicken thighs, add the garlic and the fresh herbs. The more fresh herbs and garlic the better. Cook until the garlic becomes aromatic, and trust me your entire house will smell heavenly. Deglaze the pan with the sherry and chicken broth, scraping all those brown bits, that’s where the flavor is, my friends.

You can then add the chicken back to the saucepan and cook for around 20 minutes on low until the chicken becomes really juicy and tender soaking up all the incredible sauce. Alternatively, you can pop the pan, if it’s oven safe, into the oven and continue cooking in the oven for 20 minutes at 375 F degrees.


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