Chicken With Garlic Herb Sauce
User Reviews
4.6
-
Prep Time
5 mins
-
Cook Time
35 mins
-
Total Time
40 mins
-
Servings
6
-
Calories
204 kcal
-
Course
Main Course, Lunch, Dinner
-
Cuisine
American
Chicken With Garlic Herb Sauce
Description
Chicken thighs with skin and bones are seasoned and seared in olive oil to create a golden crust. The pan is then deglazed with red wine and chicken broth after sautéing aromatic minced garlic and fresh herbs, thyme and oregano. The browned bits scraped from the pan enhance the richness of the sauce. The chicken is returned to the pan to simmer gently, covered, until fully cooked and tender.
The resulting dish balances the richness of the chicken skin with a fragrant, herbaceous, and mildly tangy sauce from the wine and broth. Using fresh herbs and careful cooking of garlic preserves delicate flavors without bitterness. The dish pairs well served warm, garnished with additional herbs for brightness.
Patting the chicken dry before seasoning is crucial for good searing. Cooking garlic briefly before adding liquids prevents burning and bitterness. For food safety, the chicken should reach an internal temperature of 165°F (75°C). Leftover chicken stores well refrigerated for up to 4 days and freezes for up to 3 months. Reheating covered in the microwave maintains moisture.
Ingredients
- 6 chicken thighs with skin and bones (about 3 lbs)
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 2 tablespoon olive oil
- 8 cloves garlic minced
- 2 teaspoon thyme fresh, chopped
- 2 teaspoon oregano fresh, chopped
- ½ cup red wine or sherry, dry
- ½ cup chicken broth low sodium
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.
Notes
- Pat chicken thighs dry before seasoning to get a good sear and crispy skin.
- Cook garlic only briefly—about 30 seconds—to avoid burning and bitterness before deglazing.
- Scrape browned bits properly from the pan to deepen the sauce’s flavor.
- Use an instant-read thermometer to ensure chicken reaches 165°F (75°C) for safety.
- Refrigerate leftovers up to 4 days or freeze for 3 months in airtight containers.
- To reheat, cover chicken and microwave on medium power for about 4 minutes to keep it moist.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
