Weeknight Chicken

Weeknight Chicken

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  • Prep Time


  • Total Time


  • Servings



  • 1

    cup low sodium chicken broth

  • tea cornstarch

  • 1

    cup white wine

  • 4

    garlic cloves, peeled and smashed

  • 2

    tea fresh thyme, minced

  • 3

    pounds bone-in, skin on chicken parts ( 8 thighs )

  • salt and pepper

  • 1

    tlb vegetable oil

  • 2

    tlbs unsalted butter


HEAT oven to 450* Adjust oven rack to middle position WHISK two tablespoons of broth with cornstarch and set aside COMBINE remaining broth, wine, garlic and thyme in large measuring cup DRY chicken, season with salt and pepper HEAT oil in oven proof skillet over medium heat. Cook chicken, skin side down for 6 to 10 minutes. Turn and cook two more minutes on the other side. FLIP chicken to skin side up ADD broth mixture to pan and bring to boil. PLACE skillet in oven and roast 20 minutes. Check for proper internal temperature of chicken. REMOVE chicken from pan and de-fat the broth RETURN 1 1/2 cups of broth to pan and bring to boil over medium high heat. Reduce heat to medium low heat and simmer until broth is reduced to 1 cup, about 5 to 7 minutes. ADD cornstarch mixture to skillet and stir until sauce thickens. OFF heat, whisk in butter. SERVE, Passing sauce.


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