Creamy Garlic Butter Chicken
| Summary | |
|---|---|
| Prep time | 15 min |
| Cook time | 40 min @ 400° |
| Source | ServingDumplings.com |
| Yield / serves | 4 servings |
| Rating | (unrated) |
Ingredients
- 8 bone-in, skin-on chicken thighs
- 1 can (15 ounce) chickpeas, drained
- 3 garlic cloves, minced
- 1 whole garlic head
- 1/2 cup dry white wine
- 1/2 cup unsalted chicken stock
- 3/4 cup half and half, or light cream 20%
- 1.4 oz grated parmesan
- 1 tsp mild mustard
- 3 tbsp olive oil
- 1 tbsp unsalted butter
- salt
- 2 tsp freshly ground black peppercorns
- 5 thyme sprigs, or 1 tsp dried
- 10 sage leaves, or 1 tsp dried
Seasoning:
- 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp dried thyme
- 1/2 tsp dried sage
- 1/2 tsp chili flakes
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 1 garlic clove, minced
Preparation
Preheat the oven to 400°F.
Combine the ingredients for the seasoning. Rub the chicken thighs with the seasoning on all sides.
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.
Heat butter, 2 tsp freshly ground black 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.
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.
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 the chicken.
Place the skillet in the oven and roast until completely cooked through, about 30 minutes.
Squeeze out 2 or 3 roasted garlic cloves and add them to the sauce, smash with a fork. Enjoy!
