This week I needed a savory indulgence and these slightly crisped, savory chicken thighs more than hit the spot. The dish is full of hearty vegetables and rich flavor. A brown garlic sauce with a light hint of parmesan and rosemary are the decadent compliments to purple potatoes, sundried tomatoes and chicken thighs.
I initially paired this with parmesan pearl couscous and, when that was done, I accompanied the still-as-good-as-the-first-time leftovers with some wild rice.
I would include these recipes, but I’m not going to lie, I just followed the directions on the box.
Hope you enjoy!
- Olive oil
- 6 boneless chicken thighs (season according to taste)
- 3 tbsp butter
- 2 tsp Rosemary
- 1 tbsp Ground Sage
- 1 tbsp Garlic Salt
- Black Pepper to taste
- 2 tbsp butter
- 3 Garlic cloves peeled
- 1 cup pearl onions
- 1/2 cup sundried tomatoes
- 1 cup Broccoli
- 4 purple potatoes cubed
- Heaping handful baby spinach
- 1/4 c butter
- 2 tbsp all-purpose flour
- 1 cup chicken broth (add more as needed)
- 1 tsp dried thyme
- 1 tsp ground sage
- 1/2 cup half & half
- 1/4 cup ground parmesan
- Salt & pepper to taste
- Preheat oven to 400 degrees. Lightly oil 9x13 baking dish with olive oil.
- Melt 3 tbsp butter in skillet on medium high heat and season chicken with rosemary, ground sage, garlic salt and pepper.
- Sear chicken on both sides, about 2-3 minutes each. Set thighs in oiled baking dish.
- Melt 2 more tbsp in skillet and sear peeled garlic cloves and pearl onions until slightly browned.
- Turn down heat to medium low. Add sundried tomatoes, broccoli and potatoes. Cook until slightly softened.
- Add handful of baby spinach and simmer until wilted.
- Spread through baking dish.
- Add butter, chicken broth, thyme, sage, half & half, parmesan and salt to skillet.
- Bring to a simmer and then pour evenly over chicken and vegetables.
- Place in preheated oven for 25 minutes, until chicken reaches internal temperature of 165 degrees.
- Eat immediately- by itself or serve over couscous or rice.