Ingredients for French Herbed Chicken
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How to Make French Herbed Chicken
- Preheat oven to 350°F (175°C).
- Pat 4 bone-in, skin-on chicken thighs (about 2 lbs) dry with paper towels. Season generously with salt and freshly ground black pepper.
- Heat 2 tablespoons olive oil in an oven-safe skillet over medium-high heat. Brown chicken thighs on both sides, about 3-4 minutes per side.
- Remove chicken from skillet and set aside. Drain excess oil, leaving about 1 tablespoon in the skillet.
- Add 1 small chopped onion (1/2 cup), 2 cloves minced garlic, 1 tablespoon chopped fresh thyme, 1 tablespoon chopped fresh rosemary, and 1/2 teaspoon dried tarragon to the skillet. Cook for 2-3 minutes, stirring frequently, until softened.
- Add 1 cup dry white wine (such as Sauvignon Blanc) and 1/2 cup chicken broth to the skillet. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
- Return chicken thighs to the skillet. Nestle 2 stalks celery, chopped into 1-inch pieces around the chicken.
- Tuck 1 fresh bay leaf into the center of the skillet.
- Cover the skillet and bake for 1 hour and 15 minutes, or until chicken is cooked through and the juices run clear when pierced with a fork.
- Remove from oven and let rest for 10 minutes before removing the bay leaf and celery. Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
8g
Fat
41g
Carbs
1g
