- chicken (3 1/2-4 lbs. cut into 8 pieces)
- 1 T
- olive oil
- 1 t
- coarse salt
- 1⁄2 t
- black pepper
- thyme (sprigs, fresh)
- green garlic (head, thickly sliced)
- 3⁄4 c
- dry white wine
- 2 T
- unsalted butter
This golden, savory chicken cooked in a skillet with fresh herbs is a perfect spring dinner.
Place the chicken in a large, shallow bowl. Drizzle with olive oil, sprinkle with salt and pepper, then add the thyme and garlic. Toss to coat the chicken. Cover and refrigerate for at least 3 hours, or up to overnight.
Heat a large, heavy skillet over medium heat. Place the chicken in the skillet with the herbs and garlic. Cook the chicken undisturbed for 10 minutes. Flip chicken and cover the pan. Continue cooking, undisturbed for 15-20 minutes. Check the breasts for doneness by sticking with a sharp paring knife; the juices should run clear. If not, keep cooking until done. Transfer the chicken breasts to a plate and cover.
Remove 2-3 spoonfuls of fat from the skillet. Pour the wine into the skillet, and scrape any browned bits from the bottom of the pan. Simmer, scraping the pan occasionally, until the liquid reduces and the rest of the chicken is completely cooked. Use a slotted spoon to transfer the chicken to the plate with the chicken breasts.
Add the butter to the skiller, and whisk constantly until melted and incorporated. Serve the chicken ladled with the sauce, and enjoy.