I seem to always have some sort of chicken in the fridge, my go-to is definitely chicken thighs, they are much more forgiving when baking; there is nothing worse than drrrrrrry chicken. My family has been doing dry January this year, minus the old people; hey they are in their mid 90’s I say let them drink if they want to drink.
Anyway a white wine was in the red wine rack and my husband opened it for his mother. ooops! she’s a red wine drinker. So it being dry January; my daughter and I (the white wine drinkers in the family)were like it will go bad before we get to drink it; ok let’s cook with it. For some reason there was also a carton of heavy cream that’s been in the fridge long enough that I don’t recall what I bought it for; so use it or toss it. Throw in some herbs and it sounds like dinner to me. I only have fresh rosemary sitting on the windowsill this time a year. Dry herbs will have to do.
baked chicken thighs with a white wine cream sauce
Equipment
- 1 skillet that can go into the oven
Ingredients
- 8 chicken thighs boneless or bone in
- 2 tablespoon butter
- 2 tablespoons olive oil
- 3-4 garlic cloves peeled and chopped finely
- 1 cup white wine
- ½ cup heavy cream
- 1 tablespoon each of 3-4 mixed chopped herbs parsley, rosemary, thyme, sage are a good mix. Fresh if you can or use dried
- Kosher salt and black pepper
Instructions
- Pre-heat oven to 375℉In a large oven proof frying pan melt the butter and add the oil.
- Season your chicken with salt and pepper on both sides. Place in the hot pan, if you are using bone-in skin on make sure the skin side is down first. Fry until golden brown. Flip and cook for a few more minutes. remove the chicken to a plate.
- Add the chopped garlic allowing it to cook for a few seconds, careful not to brown or burn it. Add the wine, herb and cream. Let this simmer for a about 3 minutes. Add the chicken back in and place the pan in the oven.
- bake for 15-20 minutes, until the chicken is cooked through and still juicy.