Chicken with garlic, white wine and dill

Name: Chicken with garlic, white wine and dill
Prep time: 10 min
Cook time: 1 h
Yield: 4 servings
Cuisine: Québécoise
Ingredients: 4 chicken thighs with skin; 2 tablespoon (30 ml) oil; 3 French shallots, chopped; 10 to 15 garlic cloves; 2 sprigs fresh rosemary; 1 small bunch fresh thyme; 1/2 teaspoon (2.5 ml) hot pepper flakes; 1/2 teaspoon (2.5 ml) salt; 1/2 cup (125 ml) white wine; 3/4 cup (180 ml) chicken broth; Pepper, to taste; 1/2 cup (20 g) fresh Gourma dill, coarsely chopped

I love this one-pot chicken recipe, which literally takes 10 minutes to prepare! It’s the kind of recipe I love to make for entertaining, because it perfumes the house, and leaves me time to enjoy the evening with my guests. The addition of fresh Gourma dill to the sauce makes ALL the difference and adds a dose of freshness to the recipe. This beautiful recipe concludes my collaboration with Aliments du Québec on the theme Receiving Winter!

Servings: 4
Preparation time: 10 minutes
Cooking time: 1 hour

See the recipe

Ingredients

4 chicken thighs with skin
2 tablespoon (30 ml) oil
3 French shallots, chopped
10 to 15 garlic cloves
2 sprigs fresh rosemary
1 small bunch fresh thyme
1/2 teaspoon (2.5 ml) hot pepper flakes
1/2 teaspoon (2.5 ml) salt
1/2 cup (125 ml) white wine
3/4 cup (180 ml) chicken broth
Pepper, to taste
1/2 cup (20 g) fresh Gourma dill, coarsely chopped

NOUVEAUTÉ!

La planche à découper

Notre planche à découper en bois de cerisier est un plaisir à regarder et à utiliser. Robuste, élégante et profondément satisfaisante au quotidien, elle est fabriquée à la main au Canada à partir d’un superbe bois de cerisier. Chaque planche est unique et développe une couleur plus riche avec le temps. Elle passe naturellement de la cuisine à la table : pour servir, partager, rassembler et cuisiner, jour après jour.

Magasiner

Preparation

Preheat oven to 400°F and place rack in center.
Season chicken thighs generously on both sides with salt and pepper.
In a large Dutch oven, heat the oil over medium heat and cook the French shallots for 3 minutes. Add the garlic cloves, rosemary, thyme, hot pepper flakes and salt and cook for a further 4 minutes, stirring often. Add white wine, broth and pepper, stirring lightly. Place chicken thighs in Dutch oven. Add a little oil to the top of the chicken and bake for 1 hour. Leave to cool for a few minutes.
Carefully remove the chicken thighs from the stewpot and place on a plate. Using a fork, mash the garlic cloves into the sauce. Add fresh dill and stir lightly. Serve the chicken thighs with a generous amount of sauce and a side of your choice!

Note

I love serving this recipe with rice or a nice crunchy salad!

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