Chicken & Garlic with Fresh Herbs
Total TimePrep/Total Time: 30 min.
Tried adding a little Dijon mustard and Half & Half as Mary's mom suggested. This was The Best sauce I have ever tasted from home or a restaurant. Will be adding this to regular dinner mix for sure. It does take longer to cook than it says but SO worth it.
Followed the recipe almost as written except for using bone-in, skin-on chicken thighs (which are juicier and more flavorful). I browned the chicken to a deep, crisp golden-brown on both sides, so it didn't require much additional time when added back into the pan. I also added the garlic to the pan while browning the chicken. It benefits from longer cooking but don't let it burn. When I make this again I'll add a teaspoon of dijon mustard and a little heavy cream to the sauce. I agree with others that the cooking times given are a bit unrealistic.
I put everything together on a baking sheet, used dried seasonings, added uncooked sliced carrots next to the chicken, and baked in the oven. It turned out delicious.
Prepared as is! Wouldn't change a thing. Served with buttered egg noodles and crusty italian bread.
I added some heavy cream and Parmesan cheese. Great dish!
My husband and I thoroughly enjoyed this recipe! I used chicken breast pieces instead of thighs, which we prefer. The chicken was delicious and I know this is something we'll be enjoying often!
Good recipe. Like others, it took more time to thoroughly cook the chicken than is indicated. I used dried herbs. It might have had better flavor if I had used fresh ones.
I've tried this recipe multiple times - the flavor is always great but I am giving it less stars because it is definitely not a quick dish as the directions make it seems - the chicken takes way more time to cook - directions are misleading.
We tried this recipe tonight & will not be making it again! The chicken took LOTS longer to cook than the recipe said, and the seasoning was not as flavorful as I would have liked.
I thought this was a delicious recipe and easy to prepare. I made a couple of changes.. I used chicken breasts instead of thighs as e don't care for thighs and a turned the sauce into a light gravy for my husband by mixing a little flour with chicken broth and it gave the sauce a "zing". Served it over wild rice with the gravy.. Yummy!!