Serves 4
35 min
Chicken Baked with White Wine, Garlic and Herbs
Recipe GLPRcf0d1bab6d656a
Succulent bone-in chicken thighs are seared until golden, then braised in a fragrant white wine and herb sauce with cream. A simple yet elegant one-pan dinner that emerges from the oven tender, juicy, and bursting with savory flavors. Perfect served with crusty bread or rice to soak up the delicious pan sauce.
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Ingredients
8 bone-in, skin-on chicken thighs
2 tablespoons olive oil or butter
3 garlic cloves, minced
250 ml dry white wine
handful Large handful fresh mixed herbs (sage, parsley, thyme and rosemary), chopped
3–4 tablespoons heavy cream
Salt and black pepper to taste
Directions
Preheat your oven to 400°F (200°C). Pat the chicken thighs dry with paper towels and season both sides generously with salt and pepper.
Heat the olive oil or butter in a large oven-safe skillet over medium-high heat. Once hot, carefully place the chicken thighs skin-side down in the pan. Sear for 5–6 minutes until the skin is golden and crispy, then flip and sear the other side for another 3–4 minutes until lightly browned. Remove the chicken to a clean plate.
Reduce heat to medium, add the minced garlic to the same skillet, and cook for about 30 seconds, stirring constantly, until fragrant. Pour in the white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon.
Stir in the chopped fresh herbs and heavy cream, blending well. Return the seared chicken thighs to the skillet, nestling them into the sauce. Taste the sauce and adjust seasoning with additional salt and pepper as needed.
Transfer the skillet to the preheated oven and bake for 15–20 minutes until the chicken is cooked through. The internal temperature of the thickest part (without touching bone) should reach 165°F (74°C). The meat should be tender and juicy.
Remove from the oven and let rest for 2 minutes. Serve the chicken thighs in shallow bowls with the cream and herb sauce spooned over the top. Accompany with rice, crusty bread, or potatoes to soak up the pan sauce.
