Crispy Garlic Boneless Thighs

Name: Crispy Garlic Boneless Thighs
Total time: 900 s
Yield: 4-6 servings
Cuisine: American
Ingredients: 1 1/2 pounds boneless skinless chicken thighs; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1 /2 teaspoon basil; 1/2 teaspoon; 1/2 teaspoon each of dried rosemary and thyme (if you don’t care for these spices use basil and oregano); 1/2 teaspoon salt; Pinch cayenne pepper; 1 tablespoon olive oil; 2 tablespoons butter; 4 cloves minced garlic; 1/4 dry white wine; 1/2 cup chicken broth

cindybear @cindybearcooks

#GlobalApron 24 week 2 Ramadan challenge chicken thighs

cindybear @cindybearcooks

#GlobalApron 24 week 2 Ramadan challenge chicken thighs

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Ingredients

15 minutes

4-6 servings

1 1/2 poundsboneless skinless chicken thighs
1 teaspoononion powder
1 teaspoongarlic powder
1/2 teaspoon basil
1/2teaspoon
1/2 teaspooneach of dried rosemary and thyme (if you don’t care for these spices use basil and oregano)
1/2 teaspoonsalt
Pinchcayenne pepper
1 tablespoonolive oil
For the sauce
2 tablespoonsbutter
4 clovesminced garlic
1/4dry white wine
1/2 cupchicken broth

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Steps

15 minutes

1

Pat chicken thighs dry and trim excess fat.
2

Combine onion powder, garlic powder, dried herbs, salt and pepper.
3

I rub a tiny bit of oil on the chicken and then coat evenly with the seasonings.
4

Heat oil in a large skillet (cast iron works best) medium heat. Add chicken and sear for 5 minutes until golden and crispy. Flip and cook additional 2 minutes. Move chicken to the side of pan. Add butter to middle of skillets and let melt. Add garlic into the butter and cook until fragrant less than a minute.
5

Increase heat to medium high. Add wine and chicken broth. Scrape the bits from bottom of skillet. Move chicken around in pan and let simmer until liquid reduces by half 2-3 minutes. Continue to cook until chicken is cooked through. Remove from skillet and serve.