Ingredients:
- 6 boneless skinless chicken thighs (about 1-1/2 pounds)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
- 10 Dorot garlic cubes
- 2 chicken stock
- 1 cup chicken stock
- 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
- 1/2 teaspoon minced fresh thyme, or 1/8 teaspoon dried thyme
- 1 tablespoon minced fresh chives
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Cooking Instructions:
1
Sprinkle chicken with salt and pepper. In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Brown chicken on both sides. Remove from pan. 2
Remove skillet from heat; add garlic cubes and chicken stock. Return to heat; cook and stir over medium heat until liquid is almost evaporated, 1-2 minutes. 3
Stir in stock, rosemary and thyme; return chicken to pan. Bring to a boil. Reduce heat; simmer, uncovered, until a thermometer reads 170°, 6-8 minutes. Sprinkle with chives. You might also like
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