Baked Garlic Chicken Thighs
Succulent chicken thighs covered in a garlic white wine sauce and simply roasted in the oven special enough for guests, but easy enough for mid-week.
Servings 6
Calories 332
Ingredients
- 1 tbsp olive oil
- 6 chicken thighs bone-in with skin
- 6 garlic cloves chopped
- 1½ cup dry white wine
- 1½ cup chicken stock
- fresh parsley a good handful, chopped
- Salt and Pepper
- ½ lemon juiced
Instructions
- Preheat the oven to 400F/200C
- Dry the chicken by patting with paper towels and if you haven't Pre-seasoned, sprinkle both sides liberally
- with salt and pepper.
- In a large, ovenproof pan, heat the oil over medium-high heat. Add the seasoned chicken (don't overcrowd the pan) and brown lightly for 3 to 5 minutes on each side.
- Remove the browned thighs, set aside. Drain any excess fat from the pan leaving about a tablespoon of the fat.
- Add the garlic and cook another minute.
- Add the wine. Raise the heat to high, bring to boil, scraping the bottom of the skillet to mix the brown bits into the liquid. Cook another 3 minutes to reduce.
- Add chicken stock. Return chicken to the skillet, skin side up. Bake for 35 minutes (or until an instant-read thermometer is about 165 degrees Fahrenheit), the chicken should be very tender.
- Remove the chicken and set aside. Mix in the lemon juice. Taste for seasoning and season to taste, put the chicken back in the sauce, and serve hot.
Nutrition
Calories: 332 | Carbohydrates: 4g | Protein: 19g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 111mg | Sodium: 119mg | Potassium: 320mg | Fiber: 1g | Sugar: 1g | Vitamin A: 88IU | Vitamin C: 6mg | Calcium: 22mg | Iron: 1mg