Chicken in Garlic and Herb Sauce Is a French-Inspired Dinner
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I house-sit for a lovely cosmopolitan pair who sometimes leave interesting and delicious treats for me (and the Great Dane mix I also dog-sit). For the sweet lil’ pup? Dog treats, of course. And for me? A couple of bottles of wine, half-gone, cork-in, on the kitchen counter. (I do this too and, yes, I consider it a treat.)
The next time they leave me a half-empty bottle, I’m going to make this chicken in garlic and herb sauce from Jo Cooks. It looks like the perfect affordable French-inspired dinner for an average weeknight.
Chef Jo uses chicken thighs in lieu of chicken breast here; she explains that with recipes like this, flavor is the name of the game and thighs have it in spades. (Plus, they’re typically less expensive, so it’s a win-win). But if you really want chicken breast, Chef Jo suggests you buy bone-in.
You start by seasoning and searing the chicken for about 10 minutes on the stovetop. Then you add the garlic, thyme, and oregano and cook until garlic gets aromatic. (There are eight cloves in there, so it shouldn’t be too difficult.)
Then finally you add the wine — cooking sherry if you have it, but any dry red wine would work. You also add low-sodium chicken broth to the skillet to deglaze the pan, scraping up all the brown, delicious bits. Then it’s time to add the chicken back to the skillet to simmer.
Garnish with more fresh herbs if desired and serve warm with mashed potatoes — and a very large Scooby-Doo look-a-like adorably begging for a bite, if you’re me in a couple of weeks.
Get the recipe: Chicken in Garlic and Herb Sauce from Jo Cooks
