Chicken With Garlic Herb Sauce Easiest Recipe Ever: Simply a few ingredients are all that are required to create this delectable and simple Chicken with Garlic Herb Sauce dish that is bursting with sophisticated flavour. Chicken thighs that have been cooked to perfection are encased in a wine sauce that is quite garlicky and contains fresh herbs such as thyme and oregano, along with a touch of red wine. This easy dish that only requires one pan is sure to make you fall in love with it!
Chicken With Garlic Herb Sauce Easiest Recipe Ever
Ingredients
- 6 chicken thighs (with skin and bones (about 3 lbs))
- ½ teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
- 2 tablespoon olive oil
- 8 cloves garlic (minced)
- 2 teaspoon thyme (fresh, chopped)
- 2 teaspoon oregano (fresh, chopped)
- ½ cup dry red wine (or sherry)
- ½ cup chicken broth (low sodium)
Instructions
Before beginning the cooking process, the chicken should be seasoned with salt and pepper on on both sides.
In order to achieve a golden brown colour, the chicken should be fried in a large saucepan or skillet with olive oil. The chicken should be cooked for approximately five minutes on each side, or until it reaches the desired level of completion.
Now that the chicken has been removed from the pot, put it aside for use at a later time. It is recommended that you add the garlic, thyme, and oregano to the saucepan and allow them to simmer until the garlic develops a fragrant character.
It is necessary to add the red wine and chicken stock to the skillet in order to accomplish the task of deglazing the pan. During this process, remove all of the brown particles by scraping them out. Assume that there is a boiling point. The chicken should be placed back into the saucepan and skillet, and then the heat should be reduced to a low level so that it may be brought to a simmer.
With the lid on, continue cooking the chicken for another twenty minutes until it reaches the desired tenderness. Adding more fresh herbs as a garnish is optional, and the dish should be served while it is still warm.
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Expert Tips
Dry the chicken with a towel. Make careful to remove any excess moisture from the thighs by patting them dry with paper towels before seasoning them with salt and pepper. This will ensure that the thighs have a good sear texture. Avoid letting the garlic burn. Before adding the red wine and broth, the garlic should only be heated for around thirty seconds because it is already cooked. If you continue to cook it for a longer period of time, it will catch fire.
Remove the ice appropriately. Carefully scrape the bottom of the pan to remove all of the brown particles that have accumulated there. This is the key to succeeding in generating a pan sauce that is very tasty. Bring the temperature of your chicken up. By using an instant-read digital cooking thermometer, you can confirm that your cooked thighs have achieved 165 degrees Fahrenheit (75 degrees Celsius) for the sake of food safety.
Nutrition
- Serving:: 204kcal (10%)
- Carbohydrates: 3g (1%)
- Protein: 23g (46%)
- Fat: 9g (14%)
- Saturated Fat: 2g (13%)
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 5g
- Trans Fat: 0.02g
- Cholesterol: 107mg (36%)
- Sodium: 301mg (13%)
- Potassium: 325mg (9%)
- Fiber: 1g (4%)
- Sugar: 0.1g
- Vitamin A: 71IU (1%)
- Vitamin C: 2mg (2%)
- Calcium: 32mg (3%)
- Iron: 1mg (6%)