I found this recipe on RecipeTinEats website and figured it would be a quick weeknight meal for the two of us.
Ingredients:
5 or 6 skinless boneless chicken thighs
1 tsp. garlic powder or granules
Salt and pepper
1 tbsp olive oil
1/2 cup dry white wine or broth (I used broth)
2 tbsp butter
2 large garlic cloves, minced
Finely chopped parsley-optional (I did not use it)
Instructions:
Sprinkle both sides of chicken with garlic powder, salt and pepper.
Heat oil in a large skillet over medium heat. Place chicken in skillet smooth side down.
Cook for 5 minutes until deep golden and crispy
Turn and press lightly with spatula and cook for 2 minutes. Add garlic and butter, cook for another minute or two until garlic is light golden and it smells amazing.
Add wine or broth and turn up heat just a bit. Stir around the chicken to dissolve golden bits stuck on the skillet into the broth. Simmer rapidly for 1 to 2 minutes.
Remove from heat and serve chicken with the sauce.
I served the chicken with a baked potato and a salad.
I have tried MANY of her recipes and usually love everything that I make of Nagi's, but we gave this one a 6 out of 10. Part of it maybe because thighs are not our favorite piece of the chicken but honestly, I think we just prefer a lot more spice and flavor.
I prefer fatty meat, so skin on bone in thighs would be my choice for the dish. Actually I usually just eat chicken skins and meat for my cats. But I will take your advice and use more spices if I make it. I guess your favourite is chicken breast?
ReplyDeleteI never really thought about it before but yes, I think I do prefer breasts to thighs. I also think we lean towards bolder flavors.
DeleteThe part where, and it smells amazing in the instructions is my fave. I love that they added that. Happy Eating!
ReplyDeleteI thought that was cute too.
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DeleteThanks for the recipe. Not a huge thigh person either - so if I make they really get seasoned up.
ReplyDeleteAgree.
DeleteWell it sounds and look delicious. I'm a big chicken fan and like it just about any way it's made
ReplyDeleteWe do eat a lot of chicken too. This was good, just not a favorite.
DeleteI love Nagi, her originals and when she perfects a classic recipe too. Very rarely she does get it slightly wrong imo.
ReplyDeleteI have tried many of her recipes and really loved everyone, this just wasn't something we enjoyed very much. Nothing again her.
DeleteI'm not really a fan of chicken thighs, either, but I did have some delicious ones at a restaurant lately. I agree that the recipe sounds a bit bland.
ReplyDeleteI have enjoyed chicken thighs once or twice but not this time. How was the dish you tried cooked?
DeleteIt was Peruvian Chicken - grilled thighs with a green sauce.
DeleteWe prefer thighs to breastfeed, more flavor and less dry so this is perfect to try. I buy big packs at Sam's Club of the BLSL thighs.
ReplyDeleteWe definitely prefer breasts over thighs. I cook to temp so never have a problem with them being dry.
DeleteI had chicken thighs once and I didn't like them. I'd rather try this with chicken breasts.
ReplyDeleteYes, I would use chicken breasts if I ever make it again.
DeleteYou are hired as soon as you want the job as chief cook.
ReplyDeleteIf I cooked for a living, I probably wouldn't enjoy it anymore.
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