Serves 4
60 min
Rosemary & Garlic Chicken
Recipe GLPR480ec508c682d4
Succulent skin-on chicken thighs braised with fragrant rosemary, sweet garlic cloves, and dry white wine. The chicken is seared until golden, then simmered gently until tender and infused with Mediterranean flavors. A simple, elegant dish perfect served alongside rice, pasta, or fresh greens.
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Ingredients
8 chicken thighs, skin on
2 tablespoons olive oil
1 tablespoon seasoned flour
1 whole head garlic, separated into cloves (unpeeled)
3 large sprigs fresh rosemary
300 milliliters dry white wine
Salt and black pepper to taste
Directions
Pat the chicken thighs dry with paper towels. Using kitchen shears, trim any excess skin that hangs beyond the edges. Place the thighs in a shallow bowl and toss with the seasoned flour until evenly coated. Separate the garlic head into individual cloves; leave them unpeeled.
Heat the olive oil in a large skillet over medium-high heat until it is hot and shimmers. Working in two batches if needed, place the chicken thighs skin-side down in the pan. Allow them to cook without moving for 6–8 minutes until the skin turns deep golden brown and crisp.
Flip the chicken thighs and brown the other side for 3–4 minutes. Transfer the cooked pieces to a plate.
Return all chicken thighs to the pan, skin-side up. Scatter the garlic cloves and rosemary sprigs around and over the chicken.
Pour the dry white wine into the pan. Season with salt and pepper to taste. Increase the heat briefly to bring the liquid to a gentle boil, then reduce to a simmer.
Cover the pan with a lid and simmer for 40–45 minutes, until the chicken is very tender and cooked through (internal temperature 165°F/74°C). The sauce should reduce and thicken slightly.
Taste and adjust seasoning as needed. Serve the chicken and garlic with the sauce spooned over, accompanied by rice, buttered spinach, or fresh pasta.
