Categories: Chicken

Ingredients

• 1 tbsp. butter
• 4 bone-in chicken thighs (1 1/2 lbs)
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/3 cup dry red wine
• 1 garlic clove, minced
• 1/2 cup heavy cream
• 1 tbsp. minced fresh rosemary

Directions

1. In a large skillet, heat butter over medium-high heat. Brown chicken on both sides; season with salt and pepper. Reduce heat to medium; cook, covered, 10-12 minutes or until cooked through. Remove chicken to a serving plate; keep warm.

2. Pour drippings form pan (do not wipe skillet clean); add wine and garlic. Bring to a boil, stirring to loosen browned bits from pan; cook 1-2 minutes or until wine is reduced by half. Stir in cream and rosemary. Return to a boil; cook 1-2 minutes or until slightly thickened. Serve with the chicken.

Email to a friend | Print this recipe | Back