Garlic and Herb Chicken Thigh Skillet

· 6 bone-in and skin-on chicken thighs

· 1 tablespoon olive oil

· salt & pepper

· 1 teaspoon Italian seasoning

· 4 tablespoons salted butter, divided

· 1 red onion, diced

· 8 cloves garlic, minced

· 1 tablespoon fresh sage, chopped

· 1 teaspoon fresh thyme, chopped

· 2 teaspoons fresh rosemary, finely chopped

· 1/4 cup dry white wine (optional)

· 1/3 cup chicken broth

· 1 orange, sliced

· Fresh rosemary, sage and thyme, for serving

· Add olive oil to a large skillet over medium high heat. Season both sides of the chicken thighs with salt, pepper and Italian seasoning. 

· Add chicken to the skillet and cook over medium heat approximately 8-10 minutes per side or until the internal temperature registers 165 degrees F and skin is crispy. Transfer to a plate to rest. 

· Return skillet to the stove and add 2 tablespoons butter to the skillet. Add the onion and sauté for 4-5 minutes, stirring occasionally. Add the garlic, sage, thyme and rosemary and sauté for 1-2 minutes more. 

· Turn heat to medium high and stir in the dry white wine. Allow the wine to cook off for one minute before adding the chicken broth and orange slices. 

· Return chicken thighs to the skillet and simmer everything together for 4-5 minutes, or until chicken is heated through. 

· Serve immediately with mashed potatoes, rice or buttered noodles.

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