French-Style Lemony Garlic Chicken
February 25, 2016
"Recipe from a French cookbook. This recipe is easy and quick to make, only a handful of ingredients are required and the result is a dish bursting with flavor, it has a lovely broth perfect to drizzle over the chicken. Serve with a crusty loaf of bread to dip in the juice"
- Serving Size: 1 (388.5 g)
- Calories 638.4
- Total Fat - 50.5 g
- Saturated Fat - 14.8 g
- Cholesterol - 237.5 mg
- Sodium - 470.2 mg
- Total Carbohydrate - 6.6 g
- Dietary Fiber - 2.1 g
- Sugars - 1.3 g
- Protein - 38.9 g
- Calcium - 63.1 mg
- Iron - 2.4 mg
- Vitamin C - 37.7 mg
- Thiamin - 0.2 mg
Preheat your oven to 350 degrees.
Generously salt and pepper the chicken on both sides.
In a large oven-proof skillet with high sides and a lid, melt the olive oil and butter over medium-high heat. Add the chicken thighs and brown well on both sides, especially the skin side (don't skip this step!). Remove from the pan to a plate, and set aside.
Add in all the garlic, shallots and herbs of choice to the pan and sauté until the shallots become limp; about 2-3 minutes.
Add the wine, lemon juice and chicken broth to the pan and stir to remove any browned bits from the bottom of the pan. Bring to a simmer and add the chicken thighs back to the pan.
Place the lid on the pan and put the pan in the pre-heated oven for 20 minutes. Remove the lid and cook for an additional 20 minutes or until the internal temperature of the chicken thighs reaches 160-165 degrees (it will continue to cook when removed from the oven).
Remove chicken from the skillet. Serve with the juice and crusty bread.
Tips & Variations
- Oven-proof skillet