Creamy Garlic Chicken Thighs
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
45 mins
-
Total Time
1 hr 5 mins
-
Servings
6 servings
-
Calories
467 kcal
-
Course
Main Course
-
Cuisine
American
Creamy Garlic Chicken Thighs
Description
Creamy Garlic Chicken Thighs features skinless chicken thighs simmered with a generous amount of whole garlic cloves along with thyme and rosemary, both fresh and dried. The chicken is first browned on the stovetop to develop a flavorful crust, then baked in a mixture of white wine and chicken stock infused with herbs and garlic. After oven cooking, the sauce is thickened with cream and a cornstarch slurry, creating a luscious, soft garlic cream gravy. The garlic mellows and acquires a hint of sweetness during the slow cooking, complementing the savory chicken and herbs without overwhelming the palate.
The texture is tender and juicy on the inside with a rich, creamy coating. The mingling of wine and stock adds a balanced tang and depth while the cream enriches the sauce, perfect for spooning over mashed potatoes or hearty sides. Fresh parsley sprinkled at the end adds a bright note.
For accompanying dishes, any green vegetable or roasted carrots will provide a needed color contrast to the brown tones of the dish and complement the creamy garlic sauce. The recipe suggests carefully balancing garlic intensity by optionally adding garlic powder if a stronger flavor is desired. It also advises toasting garlic gently to avoid bitterness and recommends using cream for best sauce texture, though substitutions are possible with varying results. Skipping cornstarch results in a thinner sauce, less suitable for ladling.
Ingredients
- 2 Tbs olive oil
- Pinch salt
- Pinch black pepper
- 8 chicken thighs no skin
- 40 cloves garlic peeled, whole
- 1 teaspoon thyme dried
- ½ teaspoon rosemary dried
- ¼ cup dry white wine
- ¼ Cup chicken stock
- 8 thyme sprigs, fresh, tied in a bundle
- 1 rosemary fresh sprig
- ¼ cup heavy cream
- 3 Tbs corn starch
- 3 Tbs water cool
- 1 Tbs parsley fresh, chopped
Instructions
- Preheat the oven to 350
- If your chicken thighs have skin, remove that and discard or save for another use. Salt and pepper the chicken thighs and set them aside until ready for the next step.
- On the stove top, on medium high heat, place olive oil in a dutch oven. Brown the chicken thighs over the medium high heat 2 at a time – allow about 2 minutes per side. Set the chicken aside in a separate dish.
- Add the garlic cloves to the pan and heat until slightly browned – about 2-3 minutes.
- Deglaze the pan by adding the wine all at once – allow to cook for 2 minutes then add the chicken stock.
- Turn off the stove top heat. Add the dried and fresh herbs. Replace chicken back into the dutch oven and replace the lid. Put dutch oven into the oven on rack so that the dutch oven is positioned into the middle of the oven.
- Cook x 35 mins. Remove from the oven and allow to rest x 10 minutes. Do not remove the lid.
- After 10 minutes, remove the chicken to a plate and cover with an aluminum foil tent and replace the dutch oven onto the stove top on medium low heat
- Add the heavy cream and allow to cook until the sauce in the pan has thickened slightly – about 5 minutes. Remove the fresh thyme and rosemary sprigs.
- In a small bowl, add 3 Tbs Cornstarch and 3 Tbs cool water, mix well until resembles milk and has no lumps. Pour this into the gravy, stir and allow to cook over medium low heat for 5 minutes. This will thicken the sauce. Add the chicken back to the sauce and heat for another 3-5 minutes.
- Taste for salt and pepper and add as needed. If the dish doesn't have enough flavor, you probably need to add salt. Serve with sauce over mashed potatoes, rice or noodles. Garnish with chopped parsley or a few thyme leaves.
Notes
- Consider adding 1-2 teaspoons garlic powder to increase garlic flavor if preferred.
- Allow browned bits on the pan bottom when searing chicken; these enhance sauce flavor when deglazed.
- If avoiding wine, use chicken stock alone but note some flavor complexity will be lost.
- Replace cream with milk or alternative, know sauce texture and taste will differ.
- Thickening with cornstarch improves sauce viscosity; omit for thinner sauce.
- Serve with colorful vegetables like roasted carrots or greens for a balanced plate.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 467 kcal
% Daily Value*
| Calories | 467kcal | 23% |
| Carbohydrates | 13g | 4% |
| Protein | 26g | 52% |
| Fat | 34g | 52% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 162mg | 54% |
| Sodium | 139mg | 6% |
| Potassium | 425mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 314IU | 6% |
| Vitamin C | 7mg | 8% |
| Calcium | 83mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
