Ingredients

The following ingredients have 4 Servings
  • 2 tbsp olive oil
  • 4 bone-in, skin-on chicken thighs
  • salt and pepper
  • 4 tbsp unsalted butter, divided
  • 5 cloves garlic, minced
  • 1 tbsp fresh sage, chopped
  • 2 tsp fresh thyme, chopped
  • 2 tsp fresh rosemary, chopped
  • 1/2 cup dry white wine or low-sodium chicken stock

Instruction

  • Preheat oven to 350°F. Heat olive oil in large skillet over medium-high heat. Season chicken with salt and pepper and place skin-side down. Cook undisturbed for about 8-10 minutes, or until the skin is browned and the chicken easily releases from the skillet. Flip and cook for another minute. Remove and set aside.
  • Reduce the heat to medium and add 2 tbsp butter to same skillet. Add garlic and herbs, cooking for 30 seconds. Pour in wine and scrape up any brown bits. Add remaining butter and stir until melted.
  • Return chicken to skillet, skin-side up and spoon some of the sauce over it. Bake for about 10 minutes or until cooked through, spooning some sauce over the chicken halfway through.