Tasty Chicken and Herb Supper

READY IN: 45mins
Recipe by everydaychef

If you like your chicken meat dark and on the bone - here is a simple way to maximize the flavor. If you think you prefer plain old breast meat then I suggest you try this anyway and you might get hooked!

Top Review by Chef PotPie

What comfort food! We never do the chicken skin for health reasons, so this was a treat. I thought 35 minutes was too much time, but "gently" it was perfect! The recipe didn't state seasoning, so I seasoned the chicken thighs with Johnny's Dock, our favorite seasoning salt. The garlic was so yummy roasting with the chicken. I poured the grease into my fat separator, then used just the juices to make the wine reduction sauce...very tasty! Good food, thanks everydaychef! Made for PAC Spring 2008

Ingredients Nutrition


  1. Heat the oil in and add the chicken thighs, skin side down. Cook for five minutes until they turn a lovely pale gold, then turn over.
  2. Lightly crush the garlic and throw into the pan - you can leave the papery skin on.
  3. Cook gently for 35 minutes with the lid clamped on.
  4. When the chicken is cooked, remove to a warm plate along with the garlic and keep warm.
  5. Drain off most of the fat but leave the coloured juice in the pan.
  6. Turn the heat up and throw in the wine. Scrape up the gooey bits from the bottom of the pan and allow the wine to bubble down to a couple of tablespoons.
  7. Throw in the butter to give a glossy sheen to the sauce and stir in the chopped herbs.
  8. Serve with mashed potato and a green vegetable if you like.

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