Chicken with Garlic Chilli Bay Leaves and Rosemary
Transform your dinner routine with this aromatic Chicken with Garlic, Chilli, Bay Leaves, and Rosemary recipe—a true celebration of bold Mediterranean flavors! Juicy, bone-in chicken thighs are seared to golden perfection before simmering in a rich, savory sauce infused with garlic, fresh rosemary, spicy red chilli, and fragrant bay leaves. A splash of white wine and chicken stock enhances the complex flavors, while a final touch of lemon juice brightens every bite. This one-pan recipe is perfect for weeknights yet elegant enough for entertaining. Serve it alongside rustic bread or creamy mashed potatoes to soak up the flavorful sauce, and garnish with fresh parsley for an added touch of freshness. Ready in under an hour, this dish is a surefire way to elevate your cooking game with minimal effort.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 3 tablespoons Olive oil
- 6 pieces Garlic cloves (sliced)
- 2 pieces Red chilli (sliced)
- 4 pieces Bay leaves
- 2 sprigs Fresh rosemary sprigs
- 1 cup Chicken stock
- 0.5 cup Dry white wine
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
- 1 piece Lemon (juiced)
- 2 tablespoons Chopped parsley (optional, for garnish)
Instructions
Pat the chicken thighs dry with a paper towel and season them generously with salt and freshly ground black pepper on both sides.
Heat 2 tablespoons of olive oil in a large skillet or heavy-bottomed pan over medium-high heat.
Place the chicken thighs skin-side down in the pan and sear for 5-6 minutes until the skin is golden and crispy. Flip the thighs and sear the other side for 3-4 minutes. Remove the chicken and set aside on a plate.
Lower the heat to medium and add the remaining tablespoon of olive oil to the same pan. Add the sliced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Add the sliced red chilli, bay leaves, and rosemary sprigs to the pan. Cook for another minute to allow the aromas to release.
Pour in the white wine and scrape the bottom of the pan with a wooden spoon to deglaze. Let the wine reduce by half, about 2-3 minutes.
Add the chicken stock and stir to combine. Return the chicken thighs to the pan, placing them skin-side up.
Cover the pan with a lid, reduce the heat to low, and simmer for 25-30 minutes, or until the chicken is fully cooked and the internal temperature reaches 165°F (74°C).
Remove the lid, add the lemon juice, and cook for an additional 2-3 minutes to allow the sauce to thicken slightly.
Taste and adjust seasoning with more salt or pepper if needed.
Garnish with chopped parsley, if desired, and serve hot with your choice of side dish.
Nutrition Facts
Calories |
491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.7 g | 47% | |
| Saturated Fat | 8.7 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 626 mg | 27% | |
| Total Carbohydrate | 3.9 g | 1% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 0.9 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 38 mg | 3% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 368 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
