Creamy Garlic Chicken Thighs Recipe

17 March 2020 Bookmark • 0

Garlic butter bird thighs make a perfect low carb chicken dinner! This creamy garlic fowl recipe is fancy enough for guests, however easy sufficient for weeknights.

This creamy garlic bird recipe would possibly simply end up your new favored dinner. pay attention me out. bird with garlic sauce is a fantastic flavorful and scrumptious meal that tastes like total comfort meals – but of path, it’s healthful consolation food!

Creamy Garlic Chicken Thighs Recipe

My garlic butter bird thighs are stimulated with the aid of the Spanish pollo al ajillo, however I delivered cream, because in most situations, adding cream is always an excellent idea. those garlic fowl thighs are pan-seared after which it’s time to make the garlic cream sauce, that is a drool-worth aggregate of butter, garlic (glaringly!), white wine, and heavy cream. YUM!

WHAT'S HEN WITH GARLIC SAUCE?

This smooth garlic chicken recipe changed into stimulated by using the Spanish pollo al ajillo, however I made a creamy model, which makes all the better for my part.

So the bottom of this meal is bird and garlic – is there a better combination? NO! The chicken thighs are pan-fried after which crowned with a creamy garlic sauce for fowl. It’s SO precise!

INGREDIENTS:

1 1/3 lb Boneless skinless chicken thighs (~8 medium)
1/2 tsp Sea salt
1/4 tsp Smoked paprika
1/8 tsp Black pepper
2 tbsp Butter (divided)
1/2 head Garlic (peeled and sliced very thinly; ~6 cloves)
1/2 cup Chicken bone broth (or regular chicken broth)
1/2 cup White cooking wine
1/4 cup Heavy cream
1 medium Bay leaf

INSTRUCTIONS:

Season the chicken on both sides with the salt, pepper, and smoked paprika.
Heat 1 tablespoon (30 grams) butter in a large skillet or saute pan, over medium-high heat. Add the chicken and sear for 5 to 7 minutes per side, without moving, until browned and cooked through.
Remove the chicken from the pan, cover with foil and set aside.
Add the remaining tablespoon (30 grams) butter to the pan. Add the sliced garlic. Saute for 2-3 minutes, stirring often, until the garlic is fragrant and starting to brown.
Add the broth and wine to the pan. Use a wooden spoon to scrape any browned bits from the bottom (this is called de-glazing).
Place the bay leaf into the pan and submerge. Bring the liquid to a gentle boil, then reduce heat and simmer for 8-12 minutes, until the volume is reduced by half.
Add the cream to the pan. Heat for just a few minutes (do not boil).
Remove the bay leaf and add the chicken back to the pan. Spoon the sauce over the chicken.