Creamy White Wine & Garlic Roasted Chicken Thighs

• Gluten free

• Meat

  • 2 1/2 lb Chicken thighs

• Produce

  • 1/4 tsp Basil, dried
  • 5 cloves Garlic
  • 1/4 tsp Oregano, dried
  • 1 tsp Thyme, fresh leaves

• Canned Goods

  • 1/3 cup Chicken broth

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tsp Olive oil

• Dairy

  • 3 1/2 tbsp Sour cream

• Beer, Wine & Liquor

  • 3/4 cup White wine

Found on cakenknife.com

Description

Ingredients

• 2 1/2 lb chicken thighs
• 2 tsp olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper
• 5 cloves garlic, crushed
• 3/4 cup white wine
• 1/4 tsp dried oregano
• 1/4 tsp dried basil
• 3 1/2 Tbsp sour cream
• 1/3 cup chicken broth
• 1 tsp fresh thyme leaves

Directions

• Preheat oven to 450 degrees.In a large cast iron skillet, heat olive oil over medium-high heat. Season chicken thighs with salt and pepper. Cook thighs skin-side down until browned, approximately 7 to 8 minutes.Remove chicken thighs to an aluminum foil-lined rimmed baking sheet. Bake for 15 minutes skin side up. Remove from oven and set aside.In the skillet you used for the chicken, add garlic. Cook until browned, approximately 1 to 1 1/2 minutes. Add wine, oregano, and basil, stirring to combine. Bring to a simmer and simmer for 2 minutes, stirring constantly.Stir in sour cream and chicken broth. Add the chicken thighs back to the skillet and cook for approximately 1 minutes. Garnish with thyme leaves and serve.