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Author Notes: An easy, delicious, weeknight quickie ---serve with French Lentils and a hunk of crusty bread! —olive
bone-in chicken thighs
handfuls fresh herbs, sage, thyme, rosemary
splashes of Worcestershire
chopped garlic cloves
of chicken stock, roughly 1/2 cup
salt and freshly ground pepper
- Marinate 6 chicken thighs in Dijon mustard, a few chopped garlic cloves, a bit of Worcestershire sauce, s+p and whole herbs, sage, thyme, rosemary. Marinate for at least 2 hours.
- Sear thighs in hot olive oil on both sides until crusty and browned. Remove to a plate.
- Toss in chopped shallot + a few cloves of smashed garlic, and sauté a bit in the leftover chicken fat (adding a bit more olive oil if needed) Season with salt and pepper.
- Pour a bit of chicken stock into pan and stir, lifting all the browned bits and incorporating into sauce- then the chicken back in. Lid on, cook until glistening and perfect (about 30 minutes)
- This recipe was entered in the contest for Your Best Chicken