Ingredients:
- 2 packages of organic chicken thighs
- sea salt (to taste)
- dried herbs used- Herbed sage, thyme, rosemary, marjoram and oregano
- 2 tablespoons of extra virgin olive oil (enough to coat the pan)
- 1 clove of fresh minced garlic
- 1 teaspoon of fresh minced shallots
- a generous splash of white cooking wine or white wine vinegar
- 1/2 cup of organic chicken stock
Directions:
Heat large pan on medium heat and add the olive oil. Also, set oven temp.at 375.
Make sure chicken is patted dry and seasoned with the sea salt and dried herbs.
Add the minced garlic and shallots to pan and let cook for 1 to 2 minutes making sure garlic does not burn.
Add the chicken bone side down first and let cook for 5minutes.
Turn over and cook the other side for another 5 minutes.
Add white cooking wine or you can use white wine vinegar. This will deglaze the pan and create a richer sauce base.
Add the chicken stock, cover with aluminum foil and place in the oven to finish cooking can range between another 15 to 20 minutes.
The chicken will be done once juices run clear and the meat is no longer pink inside.
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