Pan-seared chicken thighs prepared with an incredible wine and garlic sauce.

  • 3 tablespoons olive oil
  • 1 kg chicken thighs
  • salt and fresh ground pepper, to taste
  • 1 whole bulb of garlic, peeled, cloves separated
  • 1 cup white wine (use a wine that you like)
  • 3 tablespoons chopped fresh parsley
  • 1 string fresh rosemary
  1. Heat olive oil in a large skillet.
  2. Add chicken and season with salt and pepper.
  3. Cooking over medium heat, brown the chicken on both sides; about 4 minutes per side.
  4. Remove chicken from skillet and set aside.
  5. Add garlic cloves to the skillet and cook, stirring frequently, until golden; about 3 minutes. DO NOT BURN the garlic.
  6. Carefully add wine to the skillet.
  7. Stir in parsley and add rosemary.
  8. Transfer chicken back to skillet.
  9. Cover and continue to cook over medium-low heat for 20 minutes, turning the chicken over half way through cooking. Add 1/4-cup more wine if it looks too dry when you go to turn over the chicken.
  10. Remove from heat.
  11. Transfer chicken to serving dish and spoon the garlic sauce over the chicken.
  12. Serve.
Recipe Notes

Serve with a side of vegetables and/or pasta.

Original recipe: