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@ Dawn
2025-02-15 17:13:30
## Chef's notes
I prefer to use skinless, boneless chicken thighs. Any part, bone in or out, will work fine. I do recommend removing skin, so that the sauce can saturate the meat.
I like to simmer fresh green beans in the sauce as the chicken cooks through. Any fresh vegetable would work fine. Simply add them early in the cooking time and stir occasionally.
## Details
- ⏲️ Prep time: 10-15 min
- 🍳 Cook time: 30 min - 1 hour
- 🍽️ Servings: 1 - 8, or more
## Ingredients
- Skinless, boneless chicken thighs, or other cut
- Garlic Powder
- Garlic Cloves, 1 per piece of chicken, minced & salted
- Butter, 1 Tbsp per piece
- Chicken Broth or White Wine, approx 1/4 c. per piece
- oil for searing
## Directions
1. Heat oil over med-high heat in appropriate sized pan
2. Season chicken with garlic powder on both sides
3. Brown chicken, smooth side first. Flip and repeat
4. While chicken is browning, mince and salt garlic
5. Add butter to the pan, scrape loose any caramelized bits from the pan, as the butter melts
6. Add minced garlic, and saute until soft and fragrant
7. Add chicken broth or wine and stir, add vegetables if desired
8. Increase heat to bring to a boil, then reduce heat to simmer
9. During simmer, scoop sauce over chicken occasionally, more frequently as sauce reduces
10. If cooking vegetables, flip or stir when coating the chicken to ensure they spend time fully submerged
11. Cook until chicken is done, vegetables are soft, and sauce is reduced to a thick paste
12. Serve :)