Description
A rich yet balanced Tuscan-inspired dish featuring garlic-infused chicken simmered in light cream and herbs. Bone-in thighs yield tender, juicy meat paired with a velvety herbaceous sauce, perfect for quick weeknight meals.
Ingredients
2 lbs chicken thighs (bone-in, skin-on preferred)
6 large garlic cloves (finely minced)
1 cup light cream
1 tbsp fresh rosemary (or thyme alternative)
Olive oil for searing
Instructions
Pat chicken dry completely with paper towels
Heat olive oil in Dutch oven until shimmering; brown chicken skin-side down for 8 minutes
Add minced garlic, scrubbed rosemary, and reduced-creaming (1 cup) until sauce is reduced 50%, 30-35 minutes
Remove from heat and let rest 5 minutes before serving
Notes
Use 1 tsp chicken fat for deglazing pan
Skim foam during cream reduction
Rest chicken on wire rack to preserve juices
Add 1-2 tbsp chicken stock if sauce over-reduces
Optional: Serve with carrot puree to complement the dish
Nutrition
- Serving Size: 1 serving
- Calories: 680
- Sugar: 6g
- Sodium: 890mg
- Fat: 42g
- Saturated Fat: 25g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 46g
- Cholesterol: 280mg