Last updated on May 25th, 2018 at 01:33 pm
Chicken in Garlic and Herb Sauce – incredibly juicy chicken thighs in a simple and amazing garlic, herb and sherry sauce all in one pot.
I’m back to cooking with some of my favorite ingredients like garlic, fresh herbs, wine and chicken thighs. Simple ingredients with amazing results. I don’t know if you all cook with chicken thighs but I love them because they’re so economical and you can usually buy those big packages and from one of those packages you can make 2 or 3 dishes depending on the size of your family. But just because the main ingredient is cheap doesn’t mean the dish has to be lacking in flavor. And this is why I love this chicken dish.
Of course we’re cooking with lots of garlic and I mean lots of garlic, I used about 8 cloves of garlic. And garlic with fresh herbs like fresh oregano and fresh thyme are amazing together. Funny thing about thyme is that I’m not crazy about the dried herb, for some reason I try and stay away from it, I find the smell too strong or something, but I love the fresh herb, the smell is a bit more subtle. One of my favorite things to do is take a fresh baguette, slice it up, brush each slice with olive oil, season with a bit of sea salt and sprinkle some fresh thyme over each slice, then place them under the broiler for a couple minutes. It’s to die for, and you really have to watch it because you cannot eat just one slice, before you know it the whole baguette is gone. It’s also perfect for dipping into this yummy garlic and herb sauce.
You first have to fry the chicken in a bit of olive oil on both sides until it’s nice and golden brown, don’t worry if the chicken is not cooked completely because we’ll cook it in the sauce later. In that same pan you then want to add the garlic and the fresh herbs, and I say the more fresh herbs and garlic the better. Cook until the garlic becomes aromatic, and trust me your entire house will smell heavenly, then deglaze the pan with the sherry and chicken broth, scraping all those brown bits, that’s where the flavor is, my friends. You can then add the chicken back to the saucepan and cook for around 20 minutes on low until the chicken becomes really juicy and tender soaking up all the incredible sauce.
Let’s talk a bit about sherry. Sherry is a fortified wine and can range from sweet to quite dry. Because it’s a fortified wine it’s usually higher in alcohol and longer-lasting. In some countries like Spain, sherry wine is savored like a fine whiskey. The sherry I used here is a dry red wine, so if you don’t have sherry on hand, a regular dry red wine would work. However, I always keep a bottle of sherry around because it’s perfect for deglazing and making delicious pan sauces.
For more great chicken thigh recipes, try these:
- Chicken in a Hurry
- Skillet Braised Greek Chicken Thighs
- Crockpot Thai Chicken Thighs
- One Pot Greek Chicken Orzo
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
Chicken in Garlic and Herb Sauce
- Season the chicken on both sides with salt and pepper.
- Add the olive oil to a large saucepan or skillet and cook the chicken on both sides, for about 5 minutes per side or until golden brown.
- Remove the chicken from the saucepan and set aside.
- Add the garlic, thyme and oregano to the saucepan and cook until garlic gets aromatic. Add the sherry and chicken broth to the skillet to deglaze the pan, scraping up all the brown bits. Bring to a boil.
- Add chicken back to skillet and saucepan, reduce the heat to low and bring to a simmer. Cover and cook for another 20 minutes, until chicken is tender.
- Garnish with more fresh herbs if desired and serve warm.