Creamy Garlic Butter Chicken Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 8 bone-in, skin- on chicken thighs
1 can (15 ounces) chickpeas, drained
3 garlic cloves, minced
1 whole garlic head
½ cup dry white wine
½ cup chicken stock
¾ cup half & half
1.4 ounces shredded parmesan
1 t. mild mustard
3 T. olive oil
1 T. unsalted butter
salt
2 t. ground black pepper
5 thyme sprigs OR 1 t. dried thyme
10 sage leaves OR 1 t. dried sage
Seasoning:
½ t. EACH: smoked paprika, ground cumin, dried thyme, dried sage, chili flakes, salt, black pepper
1 T. olive oil
1 garlic clove, minced
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Directions: |
Directions:1. Preheat oven to 400*
2. Combine the ingredients for the seasoning. Rub the chicken thighs with the seasoning on all sides, especially under the skin.
3. Heat olive oil in a large oven proof skillet over medium high heat. Add chicken thighs and sear both sides until golden brown, about 5 minutes per side. Remove from skillet.
4. Heat butter, 2 t. freshly ground pepper and minced garlic in the same skillet over low heat stirring occasionally, until butter is melted and foaming but, not browned, about 2 minutes.
5. Add white wine, cook until reduced and no raw alcohol aroma remains, about 3 minutes. Add chicken stock and mustard. Bring to a boil. Add cream, stir in chickpeas and parmesan. Season with salt.
6. Return chicken to the skillet. Sprinkle with thyme and sage. Trim the top off the head of garlic to expose the tops and nestle between chicken.
7. Place the skillet in the oven and roast until completely cooked through, about 30 minutes.
8. Squeeze out 2 or 3 roasted garlic cloves and add them to the sauce, smash with a fork. Enjoy!!! |
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Number Of
Servings: |
Number Of
Servings:4 |
Personal
Notes: |
Personal
Notes: This is a deliciously rich dish, I served over Orzo pasta. and pasta or rice would work well.
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