Chicken With Garlic Herb Sauce

Name: Chicken With Garlic Herb Sauce
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 6 serving
Ingredients: 6 chicken thighs; ½ teaspoon salt; ½ teaspoon pepper; 2 tablespoon olive oil; 8 cloves garlic; 2 teaspoon thyme; 2 teaspoon oregano; ½ cup dry red wine; ½ cup chicken broth

User Reviews

4.6

219 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
40 mins
Servings
6
Calories
204 kcal
Course
Main Course, Lunch, Dinner
Cuisine
American

Chicken With Garlic Herb Sauce

Joseph Powell

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This easy and delicious Chicken With Garlic Herb Sauce is full of refined flavor using just a handful of ingredients! It’s perfectly seared chicken thighs in a super garlicky wine sauce with fresh herbs like thyme and oregano along with a dash of red wine. You are going to fall in love with this simple one-pan recipe!

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Ingredients

Servings

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

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Instructions

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 red wine 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.

Equipments used:

Notes

To get a good sear on the thighs make sure to pat them dry with paper towels to remove any excess moisture before seasoning them with salt and pepper.
The garlic only needs to be cooked for about 30 seconds before adding the sherry and broth. If you cook it much more it will burn.
Do a good job scraping up all those brown bits on the bottom of your pan. This is the secret to making a really flavorful pan sauce.
For food safety, use an instant-read digital cooking thermometer to ensure that your cooked thighs have reached 165°F (75°C).
Pat the chicken dry. To get a good sear on the thighs make sure to pat them dry with paper towels to remove any excess moisture before seasoning them with salt and pepper.
Don’t burn the garlic. The garlic only needs to be cooked for about 30 seconds before adding the sherry and broth. If you cook it much more it will burn.
Deglaze properly. Do a good job scraping up all those brown bits on the bottom of your pan. This is the secret to making a really flavorful pan sauce.
Temp your chicken. For food safety, use an instant-read digital cooking thermometer to ensure that your cooked thighs have reached 165°F (75°C).
Leftover chicken thighs will keep in the fridge for up to 4 days or in the freezer for up to 3 months when stored in an airtight container.To reheat, just cover the chicken and put it in the microwave for about 4 minutes on medium power.

Nutrition Information

Show Details

Serving 1thigh Calories 204kcal (10%) Carbohydrates 3g (1%) Protein 23g (46%) Fat 9g (14%) Saturated Fat 2g (10%) 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 (0%) Vitamin A 71IU (1%) Vitamin C 2mg (2%) Calcium 32mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 204 kcal

% Daily Value*

Serving	1thigh
Calories	204kcal	10%
Carbohydrates	3g	1%
Protein	23g	46%
Fat	9g	14%
Saturated Fat	2g	10%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	5g	25%
Trans Fat	0.02g	1%
Cholesterol	107mg	36%
Sodium	301mg	13%
Potassium	325mg	7%
Fiber	1g	4%
Sugar	0.1g	0%
Vitamin A	71IU	1%
Vitamin C	2mg	2%
Calcium	32mg	3%
Iron	1mg	6%