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SMF Kitchen
@smfchicken
00:15
Prep
00:30
Cook
00:45
Total Time
Ingredients & Directions
Directions
Rosemary Thyme Garlic Chicken
6
1/2 cup
Dry sherry
2 each
Lemon, halved
6 sprigs
Rosemary
8 sprigs
Thyme
12 cloves
Garlic, sliced thinly
Olive oil
1 cup
Onion, medium dice
Salt and pepper, to taste
1 cup
Chicken stock
- Heat a large Dutch oven pot on medium-high heat.
- Season chicken thighs with salt and pepper on both sides.
- Add canola/olive oil blend to Dutch oven, sear the chicken thighs on each side for 3-4 minutes or until golden brown.
- Remove the chicken thighs from the pot, sauté onions until golden. Deglaze with dry sherry, scrape the bottom of the pan to remove all the stuck food bits.
- Add the chicken back to the pot, squeeze the juice of two lemons into the pan and add lemons to the pot. Lay the herbs over the chicken.
- Cover for 15-30 minutes and simmer on low heat.
- Serve chicken thighs with roasted vegetables and your favorite grain/starch.
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Yield: 3-6
00:15
Prep
00:30
Cook
00:45 Total Time
Ingredients
Directions
Rosemary Thyme Garlic Chicken
6
1/2 cup
Dry sherry
2 each
Lemon, halved
6 sprigs
Rosemary
8 sprigs
Thyme
12 cloves
Garlic, sliced thinly
Olive oil
1 cup
Onion, medium dice
Salt and pepper, to taste
1 cup
Chicken stock
- Heat a large Dutch oven pot on medium-high heat.
- Season chicken thighs with salt and pepper on both sides.
- Add canola/olive oil blend to Dutch oven, sear the chicken thighs on each side for 3-4 minutes or until golden brown.
- Remove the chicken thighs from the pot, sauté onions until golden. Deglaze with dry sherry, scrape the bottom of the pan to remove all the stuck food bits.
- Add the chicken back to the pot, squeeze the juice of two lemons into the pan and add lemons to the pot. Lay the herbs over the chicken.
- Cover for 15-30 minutes and simmer on low heat.
- Serve chicken thighs with roasted vegetables and your favorite grain/starch.
