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
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Could I use white wine
For sure, that would taste great.
I made this last night sith 4 thighs amd 8 legs. I browned in pan then transferred to large foil pan while i made the gravy. Poured gravey over whole shebang , covered pan with foil. Put in oven for 1 hr, 15 min on 325. (Husband likes it to fall off the bone). Then removed chicken and put under broiler till browned. YUMMY
It’s looks like my mom foods. It’s suprised me this is American cuisine
Please, please, PLEASE, let us know when we can use breasts instead of thighs. Not everyone is in love with thighs as you are. I am sure that the juiciness of the chicken changes when the switch is made, but personally, I am not a fan of dark meat in any poultry, Can use breasts is all that is needed. A good many bloggers are in favor of thighs. Please help sorting through recipes easier for the breast people. As it stands now we have to wait until the comments to get your opinion as to whether the switch is advisable or not. We love both you and your recipes. Just give us backward breast eaters a heads up to save us going through the entire recipe to find out that you have had a bad experience with breasts and don’t recommend a switch. We are usually looking last minute for a dinner idea. B Karr
Hi Barbara,
Yes, you can use breasts instead and I’ve updated the recipe notes to include that. Enjoy!
What do you pair this chicken with?
I usually serve it with a salad, but it’s really nice over some rice as well.
Gnocchis
I made this with white rice, sweet potatoes, and sauteed broccoli rabe. You can also do red beans, or any beans/peas of your choice if you don’t want to do the sauteed broccoli rabe.
My family love it.
I just made this tonight. Flowed yourcdirections and thiscturned out delicious!! Madecwith a side salad and mashed potatoes. Used the sauce from the pan. A keeper!
Thank you for posting.
Yay! That’s great, so glad you liked it!
I can’t look at the pic of this recipe. Its looking amazing in that pic and my mouth is watering. lol.. Joanna thanks for this wonderful recipe. I really want to taste it right now. I’ll try to make this recipe.
Sydney thanks for your comments and the laugh today. Glad you like our recipes
Without any red wine or sherry in the house, can I substitute white wine?
Sure that should be fine.
can you make this with skinless boneless chicken breasts or would it come out too dry?
Absolutely you could, normally chicken breast is a bit more try than chicken thighs, but there’s enough sauce in this dish to make up for that. 🙂
I am going to attempt this tonight. Wish me luck. I’ve grown tired of my usual recipes. Im pretty excited as I’ve just stumbled upon your blog.
Thanks, I’m sure you don’t need any luck, just lots of appetite. 🙂
Hi
What brand of sherry did you use in this recipe.
I used Williams & Humbert dry sherry.
Hi there. What can i substitute the sherry with? I can’t take alcohol.
I would use chicken stock instead or maybe mix some chicken stock with some grape juice or apple cider.
Cherry juice works pretty well.
Looks amazing! I was wondering if you have any suggestions for a side dish that will pair good with it?
I actually served this with mashed potatoes and a green salad, but some rice would be nice as well.
This chicken looks TOO good.. loving the garlic and herb sauce especially – think it would taste and smell so amazing.
It does Thalia, whole house smells incredible as you cook this.
Looks great. I’m sure it gives the chicken a lot of flavor. Thanks for sharing
Jo,
As always this recipe looks wonderful. Do you know how to store and how long you can keep a bottle of sherry? I do not use it very often and worry that it will turn rancid before I get to it again. Also, how do you store it>
Hi Karen,
You can keep a bottle of sherry for a few months, I usually use it mostly for cooking. Once you open it, you could store it in the fridge, but honestly I don’t, I just keep it with all my other wine and it seems fine to me.