This recipe is for the garlic lover! Use a large cast iron skillet for this recipe.
- 6-8 boneless skinless chicken thighs (about 2 to 2 1/2 pounds, but whatever will fit in your cast iron skillet)
- Salt, pepper, garlic powder, onion powder
- 1 TBSP avocado oil
- 4 TBSP butter
- 2-3 Heads of garlic, which should yield around 30-40 cloves of garlic. Go on the upper side if you want it super garlicy. Peel each but keep whole cloves.
- 3 shallots, chopped. Can also substitute 3 TBSP of dried minced onions but it will be a little less sweet tasting.
- 1/2 cup of a dry white wine (use one you’d enjoy drinking, not cooking wine, but nothing too expensive. I like Ruffino Pinot Grigio).
- 1/2 cup of chicken broth
- 1/4 cup of heavy whipping cream
- 1 TBSP dried thyme
- 1 tsp dried rosemary
- 1/2 tsp red pepper flakes
- Heat up the cast iron skillet. If you have a gas range, you can simply turn on the range to medium-high and let it heat up. If you have an electric stovetop, I recommend putting the entire cast iron skillet into a 375 F oven for 10 minutes so it evenly heats up, then move it to the stovetop over medium-high heat. You will also need to preheat your oven to 375 F for step 7.
- Open each thigh and sprinkle each chicken with salt, pepper, onion powder, and garlic powder
- Once the skillet is evenly hot, add 1 TBSP of the oil and 1 TBSP of the butter. Once it’s melted, add the chicken and sear each side for about 1-2 minutes each side (once it forms a nice crust on each side), and then set aside on a plate for later. The chicken will not yet be cooked all the way through. This is intentional for now.
- Reduce the heat to medium then add 2 more TBSP of butter, and once melted add in the garlic cloves. Stir frequently. Once they are almost brown and golden (but not burnt), add in the shallots and stir around another minute.
- Before anything burns, immediately add in the white wine. Simmer this for 5 minutes, stirring frequently, and trying to scape off the good bits from the pan into the wine sauce.
- Once it looks like the liquid has reduced by 50%, add in the chicken broth, 1 more TBSP of butter, the cream, the red pepper flakes, rosemary, and thyme. Simmer for about 2 minutes, stirring occasionally.
- Remove from heat. Add the chicken back into the pan, then bake in the preheated oven, and cook for 15-20 minutes, until a thermometer reads 165 in the center of the biggest chicken piece.
- Serve and enjoy!
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