Keep it simple – Roast dinners and one pot wonders are on the menu for January.
Weeknight schedules get busy and life can whisk by in a flash. It’s so tempting to sail in to the drive thru on the way home or use a meal delivery option once cozily inside the house, but it isn’t always the healthiest for you or the fam.
Keeping a few simple, delicious and healthy recipes on file is how we make it through each week here at basil’s little farm house, yet that’s not always enough. To stay on track and to maximize time and flavors, a weekly menu and a few minutes set aside each evening for next day pre-prep is essential.
I love this dish because it works any time of year and is entirely seasonal. Chicken is my go to fave, and when it comes to herbs I recommend you use what you like best. Whatever you have growing in your outdoor or kitchen herb garden or even a great find at the farmers market or your local grocer.
My side dish pairing in the warm summer weather is seasonal, roasted vegetables. Rice, pasta and potatoes work very well as we move deeper into the year and crave heavier foods and flavors.
My wine pairing recommendation, is a chilled glass of Pedroncelli’s Sauvignon Blanc. Cheers!
As always, I am raising a glass to you.
Note: While I love this recipe as is, I often nix the cream altogether, adding a bit more wine and chicken stock, then toss in a few thin lemon slices, giving it a lighter fresh flavor for summer.
garlic and herb roasted chicken thighs
Prep Time 5 mins | Cook Time 45 mins
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3 pounds chicken thighs bone-in and skin-on, 6 to 8 thighs
- 1 teaspoon salt
- 1 teaspoon pepper
White Wine Sauce
- 1 small onion, diced
- 3 garlic cloves, whole
- 1 tablespoon flour
- ½ cup white wine
- ½ cup heavy cream
- 1 cup chicken stock
- 3 to 4 thyme sprigs, leaves only for cooking
- Salt and pepper to taste
- Preheat oven to 400 F.
- Heat 1 tablespoon olive oil and 1 tablespoon butter in large skillet over medium-high heat. Sprinkle chicken thighs with salt and pepper.
- Cook thighs on medium-high with skin side down first to brown for 4-5 minutes. Using tongs, turn thighs over and cook for an additional 4 minutes, for an approximate total of 8-10 minutes. Remove chicken from skillet and set aside.
- In same skillet, add 1 tablespoon butter and onion and sauté until the onion is browned, about 3-4 minutes. Add garlic and thyme, cook for another minute.
- Add 1 tablespoon flour and cook for about a minute, until it’s no longer white in color. Add wine slowly and increase heat from medium-high to high and cook for a few minutes.
- Add chicken stock and heavy cream, stirring to combine until it reduces slightly, about 5 minutes. Now is the time to sample sauce to see if more salt and or pepper is needed.
- Return chicken thighs back to pan and place pan in oven, uncovered for 35 minutes. Check for doneness and add fresh thyme or herbs of choice and serve with roasted vegetables.