BLUE DOG FARM

Blue Dog Farm Chicken Thighs

Chicken Thighs w/White Wine Cream Sauce…

Course: Main Course
Cuisine: French
Keywords: brussel sprouts, chicken, cream sauce, oil, pumpkin seed, thighs
Servings: 4
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Stuff You'll Need 

  • 1 tablespoon olive oil
  • 4 bone-in or boneless with skin - or skinless chicken thighs (but you could use breasts…we’re easy.)
  • salt and fresh ground pepper to taste
  • 1 TSP garlic powder
  • 1 TBSP unsalted butter
  • 1 large yellow onion diced
  • 3 garlic cloves minced
  • 1 cup dry white wine
  • 1 teaspoon dried thyme
  • 1/2 cup half and half/heavy cream/or evaporated milk - again… with the choices!
  • Fresh chopped parsley
  • A buttload of Brussels sprouts
  • A drizzle of Pumpkin Seed Oil

How to Make It

  • Heat your oven to about 425 degreeroonis
  • Heat olive oil in a large skillet over medium heat until the oil sizzles when you add a drop of water, about 2 to 3 minutes.
  • Season chicken with salt, pepper and garlic powder.
  • Add chicken to the skillet and cook until golden brown, about 8-10 minutes. (less for boneless or breasts). DO NOT move it around.
  • While the chicken cooks, halve the sprouts. Lay them on a parchment paper covered baking sheet. Drizzle with the pumpkin seed oil and salt and pepper as desired.
  • Pop them in the oven for about 20 minutes.
  • Now back to the bird parts. Using tongs, flip the chicken over and continue to cook for 8 more minutes (less for boneless things), or until cooked through.
  • Remove chicken from skillet to a plate; cover and set aside. (I put it in the microwave as it holds heat. Just let it sit. Don’t turn it on.)
  • DO NOT wipe the skillet. Add butter to skillet and melt over medium-high heat.
  • Add onions and cook for 3 minutes, or until softened.
  • Stir in garlic, salt, and pepper; cook for 30 seconds, or until fragrant.
  • Add wine and bring to a simmer, scraping the bottom of the skillet to mix them little, brown, yummy bits into the liquid.
  • Cook for 4 to 5 more minutes, or until half of the wine has reduced.
  • Stir in thyme and half-and-half.
  • Reduce heat to slowly as it gets a boil; place chicken “parts” back in the skillet and leave to simmer and thicken for about 4 minutes.
  • Remove skillet from heat.
  • Garnish with fresh chopped parsley.
  • Put the sprouts around it to make it look pretty.
  • Eat it.