Chicken w/ White Wine & Herbs

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Sometimes the simplest dishes taste the best and this chicken and white wine dish adapted from Simply Delicious is one such example. It has become one of my pantry staples since between my pantry, freezer and herb garden I always have the ingredients on hand. The recipe is also quite flexible; experiment with the combination of herbs or use whatever fresh herbs you have on hand. My favorite combination is rosemary, sage and thyme. Serve this chicken alongside a green vegetable and roasted potatoes and dinner is served. Yum!
CHICKEN WITH WHITE WINE & HERBS
8 bone-in chicken thighs, skin optional
1 tablespoon olive oil
1 tablespoon unsalted butter
6 garlic cloves, crushed and minced
1 1/4 cups dry white wine (I like to use an unoaked Pinot Grigio)
1/4 cup fresh herbs, chopped (I used rosemary, sage and thyme)
1/8 cup heavy cream
Salt & pepper to taste
  • Preheat the oven to 400 degrees.
  • Heat the olive oil and butter in a large oven proof skillet set over medium-high heat.
  • Season the chicken with salt and pepper and fry the chicken in the skillet, turning occasionally until it is golden brown on all sides.
  • Remove the chicken from the pan and add the garlic to the oil. Saute for a few minutes then add in the wine, herbs and cream. Stir well.
  • Return the chicken to the pan, turning to coat with the sauce.
  • Place the skillet in the oven and roast for 15-20 minutes until the chicken is cooked through and the juices run clear when pierced with a fork.
Serves 4
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