Ingredients
- 1 1/3 lb. Boneless skinless chicken thighs (~8 medium)
- 1/2 tsp Sea salt
- 1/4 tsp Smoked paprika
- 1/8 tsp Black pepper
- 2 tbsp Butter (divided)
- 1/2 head Garlic (peeled and sliced very thinly; ~6 cloves)
- 1/2 cup Chicken bone broth (or regular chicken broth)
- 1/2 cup White cooking wine
- 1/4 cup Heavy cream
- 1 medium Bay leaf
Directions
- Season the chicken on both sides with the salt, pepper, and smoked paprika.
- Heat 1 tablespoon butter in a large skillet or sauté pan, over medium-high heat. Add the chicken and sear for 5 to 7 minutes per side, without moving, until browned and cooked through.
- Remove the chicken from the pan, cover with foil and set aside.
- Add the remaining tablespoon butter to the pan. Add the sliced garlic. Sauté for 2-3 minutes, stirring often, until the garlic is fragrant and starting to brown.
- Add the broth and wine to the pan. Use a wooden spoon to scrape any browned bits from the bottom
- Place the bay leaf into the pan and submerge. Bring the liquid to a gentle boil, then reduce heat and simmer for 8-12 minutes, until the volume is reduced by half.
- Add the cream to the pan. Heat for just a few minutes (do not boil).
- Remove the bay leaf and add the chicken back to the pan. Spoon the sauce over the chicken.
Source: Wholesome Yum