Weeknight Chicken

Name: Weeknight Chicken
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 to 6
Ingredients: 1 c chicken broth; 1 1/2 tsp cornstarch; 1 c white wine; 4 clove garlic, smashed; 2 Tbsp fresh thyme or 1 t. dried; 3 lb bone-in, skin-on chicken pieces (i use 8 thighs); salt and pepper; 1 Tbsp vegetable oil; 2 Tbsp butter

By Teresa Burns
@Tzoereen

This is so easy yet fancy. The ingredients are simple and on-hand. I make it once a week and no one tires of it!

Rating:

★★★★★ 1 vote5

Comments:

3 Comments

Serves:

4 to 6

Prep:

20 Min

Cook:

20 Min

Ingredients

Add to Grocery List

1 c

chicken broth
1 1/2 tsp

cornstarch
1 c

white wine
4 clove

garlic, smashed
2 Tbsp

fresh thyme or 1 t. dried
3 lb

bone-in, skin-on chicken pieces (i use 8 thighs)
·

salt and pepper
1 Tbsp

vegetable oil
2 Tbsp

butter

How to Make Weeknight Chicken

Step-by-Step

Adjust oven to middle rack and heat to 450 degrees. Whisk 2 tablespoons broth and the cornstarch together in a small bowl and set aside. Combine remaining broth, wine, garlic, and thyme in large measuring cup.
Pat chicken dry. Salt and pepper pieces. Heat oil in oven-safe skillet over medium high heat until just smoking. Cook chicken until well browned on both sides.
Slowly pour broth mixture into skillet and bring to boil. Transfer skillet to oven and roast until dark meat registers 175 degrees, 12 to 18 minutes. Transfer chicken to plate and tent with foil. Discard garlic.
Pour pan juice into liquid measuring cup and skim fat. Return pan juices to now empty pan and bring to boil. Reduce for 5 minutes. Add reserved cornstarch mixture and cook 2 more minutes. Off heat, mix in butter. Serve

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