This Chicken in Garlic and Herb Sauce features 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.
You can usually buy those big packages and from one package 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.
WHAT INGREDIENTS ARE IN CHICKEN IN GARLIC AND HERB SAUCE
Lots of garlic and I mean lots of garlic. About 8 cloves of garlic, to be precise. Lots of fresh herbs like fresh oregano and fresh thyme. The garlic with these fresh herbs are amazing together.
I also use some low sodium chicken broth and some sherry wine. 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.
HOW TO COOK THE CHICKEN THIGHS
In this recipe, I first pan sear the chicken thighs in a bit of olive oil on both sides, until they’re nice and golden brown, about 5 minutes per side. At this point they will not be cooked completely through, but that’s ok. We’ll continue cooking them later in the sauce.
HOW TO MAKE CHICKEN IN GARLIC AND HERB SAUCE
In that same pan you cooked the chicken thighs, add the garlic and the fresh herbs. The more fresh herbs and garlic the better. Cook until the garlic becomes aromatic, and trust me your entire house will smell heavenly. 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. Alternatively, you can pop the pan, if it’s oven safe, into the oven and continue cooking in the oven for 20 minutes at 375 F degrees.
SIDES THAT GO WITH CHICKEN IN GARLIC AND HERB SAUCE
I love serving this over mashed potatoes, or simply with a side salad. You can also serve it over pasta, rice or zucchini noodles.
LOOKING FOR MORE CHICKEN THIGH RECIPES? TRY THESE:
- Chicken in a Hurry
- Skillet Braised Greek Chicken Thighs
- Crockpot Thai Chicken Thighs
- One Pot Greek Chicken Orzo
Chicken in Garlic and Herb Sauce
- 8 chicken thighs with skin and bones (about 3 lbs)
- 1/2 tsp salt or to taste
- 1/2 tsp pepper or to taste
- 2 tbsp olive oil
- 8 cloves garlic minced
- 2 tsp thyme fresh, chopped
- 2 tsp oregano fresh, chopped
- 1/2 cup sherry or a dry red wine
- 1/2 cup chicken broth low sodium
- 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.
- Chicken breasts can be used as well, though I would recommend using bone in, skin on breasts because the chicken will turn out juicier. Also chicken drumsticks would be great as well. For both of these, I would leave the cooking time the same. If you're unsure if your chicken breast is cooked through, the best way to tell is by using a kitchen thermometer and when the internal temperature is 165 degrees F, your chicken breast is done.
- If you're using a red wine, I recommend using a Cabernet Sauvignon, Merlot or a Pinot Noir.
- Nutritional information assumes 1 thigh with sauce. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.