Categories: Chicken
Ingredients
- 1 tbsp. butter
- 4 bone-in chicken thighs (1 1/2 lbs)
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/3 cup dry red wine
- 1 garlic clove, minced
- 1/2 cup heavy cream
- 1 tbsp. minced fresh rosemary
Directions
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In a large skillet, heat butter over medium-high heat. Brown chicken on both sides; season with salt and pepper. Reduce heat to medium; cook, covered, 10-12 minutes or until cooked through. Remove chicken to a serving plate; keep warm.
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Pour drippings form pan (do not wipe skillet clean); add wine and garlic. Bring to a boil, stirring to loosen browned bits from pan; cook 1-2 minutes or until wine is reduced by half. Stir in cream and rosemary. Return to a boil; cook 1-2 minutes or until slightly thickened. Serve with the chicken.