garlic chicken with herbs

Dinner
Pan-roasting garlic cloves turns them into rich, creamy deliciousness. This chicken is also fantastic with a loaf of crusty bread or mashed potatoes on the side.

Ingredients

  • 4 boneless skinless chicken thighs (about 1 pound)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon butter
  • 10 garlic cloves, peeled and halved
  • 1/4 cup white wine or chicken broth
  • 1-1/2 teaspoons minced fresh rosemary
  • 1/2 teaspoon minced fresh sage
  • 1 cup chicken broth
  • Hot cooked rice of your choice

Directions

  1. Sprinkle chicken with salt and pepper. In a large skillet, heat butter over medium-high heat; brown chicken on both sides. Remove from pan, reserving drippings.
  2. In same skillet, saute garlic in drippings over medium-high heat until light golden brown. Add wine and herbs; bring to a boil, stirring to loosen browned bits from pan. Cook until mixture is almost evaporated. Add broth and chicken; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads at least 170°, 10-12 minutes.
  3. To serve, spoon pan juices over chicken. Serve with rice.