Ingredients
6 bone-in chicken thighs (about 2-1/4 pounds)1/2 teaspoon pepper1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed3/4 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano1/4 teaspoon minced fresh basil or 1/8 teaspoon dried basil2 tablespoons olive oil9 garlic cloves, minced and divided3/4 cup red wine vinegar1/4 cup balsamic vinegar1 tablespoon chicken base1/2 cup chardonnay or chicken broth1 tablespoon heavy whipping cream1 tablespoon cold butter
Preparation
Sprinkle chicken with pepper. Combine rosemary, oregano and basil; sprinkle half the herb mixture over chicken. In a large skillet over medium heat, place chicken, skin side down, in oil. Brown chicken on both sides. Add 8 garlic cloves; cook 1 minute longer. Stir in vinegars and chicken base. Cook, covered, on low heat until a thermometer reads 170°-175°, 15-20 minutes.
Remove chicken to a serving platter; keep warm. Add chardonnay to pan; increase heat to medium-high. Bring to a boil; cook, uncovered, until liquid is reduced by half, 8-10 minutes, stirring to loosen browned bits from pan. Strain sauce. Return to pan and add remaining garlic clove and herb mixture; heat through. Stir in cream; remove from heat. Whisk in butter until creamy. If needed, return pan briefly to very low heat to soften the butter. (Do not allow butter to melt completely or sauce may separate.) Serve with chicken. If desired, garnish with additional rosemary and basil.
