This is a beautifully simple yet delicious dish. Don’t you think?
Baby Lady and I really do love to cook. I love to play with new techniques and there are days when I spend all day in the kitchen fixing incredibly complex dishes just because I can. Other days, however, I like to keep it relatively simple. Like most people, we generally eat meals that can be prepared relatively quickly, i.e. 30 minutes or less. Most of these meals are simply spur of the minute, “off-the-cuff” meals based upon what we have thawed out, have as leftovers or recently bought at the markets. Nothing is really fancy about any of these meals. Despite being prepared off-the-cuff and in 30 minutes or less, these “simple” meals have wonderful flavor, texture and are pleasing to the palate. This is one of those meals. There is nothing fancy about this dish other than the title. It sounded better than roasted chicken thighs with cream gravy which is essentially what this recipe is. This dish is simple, inexpensive, and quick. We used mashed potatoes in this meal because we had some leftover taters in the fridge. You can just as easily use rice, whichever is to your liking. Alternatively, skip the potatoes/rice and have a nice, fresh loaf of crusty bread to sop up all the leftover flavors on the plate. Whatever you do, if you’re looking for a quick, tasty, inexpensive and simple weeknight meal, keep this recipe in mind. You and your family will like it, I promise.
For the chicken
- 4 chicken thighs
- 1 tsp salt
- 1 tsp fresh ground black pepper
- 1/2 tsp dried savory
- 1/2 tsp dried marjoram
- 1/2 tsp onion powder
- 1/4 tsp dried thyme
- 1 tsp fresh rosemary, minced
- 1/4 tsp thyme
For the Minute Sauce
- 1/4 cup heavy cream
- 1/4 cup white wine
- 1/2 cup chicken stock
For the Garlic Broccolini
- 1/4 cup olive oil
- 3 garlic cloves, minced
- 1/4 teaspoon dried hot red-pepper flakes
- 1 lb Broccolini, trimmed
- 1/3 cup water
- 1/4 teaspoon salt
For the Chicken
Add all of the herbs and spices to a bowl
Mix to incorporate and set aside.
Place the chicken thighs on a plate and generously sprinkle with seasoning.
Add olive oil to a heavy bottom skillet over medium high heat. When the oil shimmers and has reduced viscosity add the chicken thighs skin side down. Reduce heat to medium and cook for 3 minutes or until skin has browned and crisped.
After 3 minutes, turn. check out the beautiful color of the skin.
Cook an additional 3 minutes over medium heat and place in a preheated 350 F oven.
Cook for 10 minutes or until done. Remove from oven, place on plate, tent and let rest while you finish the minute sauce.
For the Broccolini
While the chicken is in the oven, prepare the broccolini. See here.
For the Minute Sauce
Remove the excess fat from the skillet and return the skillet to the stove over high heat. (Keep the fat because it’s great for cooking veggies. )
Deglaze pan with chicken stock.
Add white wine.
Reduce by 50 % and add cream.
Stir and cook until thickened.
Place a mound of mash potatoes on the side of the plate and lean the chicken thighs vertically against the mound of potatoes.
Spoon sauce over the thighs and potatoes.
Place broccolini on plate.
Serve & enjoy!