Pollo Agli Aromi
Transport your taste buds to Italy with *Pollo Agli Aromi*, a simple yet elegant dish that highlights the magic of fresh herbs and golden, crispy chicken thighs. This one-pan recipe features tender, bone-in chicken infused with the earthy aromas of rosemary, thyme, and sage, perfectly complemented by a splash of dry white wine and zesty lemon. As the chicken gently simmers in a flavorful broth, it soaks up all the rich, aromatic notes that make this dish irresistible. Perfect for a cozy family dinner or an impressive meal for guests, *Pollo Agli Aromi* pairs beautifully with crusty bread, roasted vegetables, or a creamy risotto. Ready in under an hour, it’s a must-try for fans of rustic Italian cuisine and simple, wholesome flavors.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 3 tablespoons olive oil
- 2 tablespoons butter
- 4 cloves garlic cloves
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 6 leaves fresh sage
- 150 milliliters dry white wine
- 100 milliliters chicken broth
- 1 teaspoon lemon zest
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Rinse the chicken thighs under cold water, pat them dry with paper towels, and season both sides evenly with salt and black pepper.
Heat a large skillet or sauté pan over medium heat. Add the olive oil and butter, allowing the butter to melt and combine with the oil.
Add the chicken thighs to the pan, skin-side down. Cook for 6-8 minutes without moving them, or until the skin is golden and crispy. Flip the thighs and cook the other side for about 5 minutes. Remove the chicken from the pan and set aside.
Lower the heat slightly and add the crushed garlic cloves, rosemary, thyme, and sage to the pan. Sauté the aromatics for 1-2 minutes, stirring frequently, until fragrant.
Deglaze the pan by adding the white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let the wine simmer for 2-3 minutes to slightly reduce in volume.
Stir in the chicken broth and lemon zest, then return the chicken thighs to the pan, skin-side up. Spoon some of the liquid over the chicken for extra flavor.
Cover the pan with a lid or foil and reduce the heat to low. Simmer the chicken for 25-30 minutes, until the chicken is cooked through and tender. The internal temperature should reach 165°F (74°C).
Remove the lid and cook for an additional 5 minutes to allow the sauce to thicken slightly. Adjust seasoning with additional salt and pepper, if needed.
Transfer the chicken thighs to a serving platter and spoon the sauce and herbs over the top. Serve hot with crusty bread, roasted vegetables, or a side of risotto for a complete Italian-inspired meal.
Nutrition Facts
Calories |
2005 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.4 g | 203% | |
| Saturated Fat | 45.7 g | 228% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 552 mg | 184% | |
| Sodium | 3246 mg | 141% | |
| Total Carbohydrate | 12.8 g | 5% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 1.9 g | ||
| Protein | 111.1 g | 222% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 172 mg | 13% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1419 mg | 30% | |
*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.
