Name: Garlic Herb Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Ingredients: 6 boneless skinless chicken thighs (about 1-1/2 pounds); 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 tablespoon olive oil; 10 garlic cloves, peeled and halved; 2 tablespoons brandy or chicken stock; 1 cup chicken stock; 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed; 1/2 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme; 1 tablespoon minced fresh chives

With fresh herbs and aromatics in the luscious sauce, this garlic herb chicken smells so good your neighbors might show up to dinner "by accident."

Ingredients

6 boneless skinless chicken thighs (about 1-1/2 pounds)

1/2 teaspoon salt

1/4 teaspoon pepper

1 tablespoon olive oil

10 garlic cloves, peeled and halved

2 tablespoons brandy or chicken stock

1 cup chicken stock

1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed

1/2 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme

1 tablespoon minced fresh chives

Instructions

1 Season and brown the chicken

2 Sprinkle the chicken with salt and pepper. In a large cast-iron or other heavy skillet, heat the olive oil over medium-high heat until it's shimmering. Add the chicken thighs and sear them on both sides until they're golden brown, three to four minutes per side. Remove the chicken and set it aside. Editor's Tip: Don't crowd the pan. Give those thighs some personal space so they can brown properly. Too close together and they'll steam.

3 Add garlic and deglaze

4 Remove the skillet from the heat and add the halved garlic cloves along with the brandy (or chicken stock, if that's what you are using). Return the pan to medium heat, and cook and stir until the liquid is nearly evaporated and the garlic softens and releases its aroma, about one to two minutes. Editor's Tip: Scrape up all those brown bits stuck to the bottom of the skillet. They're pure flavor gold.

5 Make the sauce and simmer

6 Stir in the remaining chicken stock, rosemary and thyme. Bring the mixture to a gentle boil, then return the chicken to the pan. Reduce the heat to low and simmer, uncovered, until a thermometer inserted into the chicken reaches 170°F, six to eight minutes. Sprinkle the chicken with chives. Editor's Tip: For a slightly thicker sauce, let it bubble and reduce an extra minute or two before plating it.