Chicken thighs with rosemary
Description
Preparing chicken thighs with rosemary is very easy if you have Mediterranean herbs like thyme and basil. You should marinate the chicken for at least an hour, but the longer the better. I usually leave the chicken thighs with rosemary to marinate overnight. Don't forget to season the chicken with salt and pepper first. I fry the chicken thighs in a skillet for about 25 minutes at 160 degrees. Then I remove the chicken thighs onto a plate and make the sauce in the same skillet for serving with the chicken. You can add butter to the sauce after you've poured in and simmered the broth, or you can sauté the onion in butter right away. The taste is slightly different, but I like both versions. Good luck and enjoy!
Instructions
- 1
Step 1
Mix the butter with garlic and rosemary.
- 2
Step 2
Marinate the chicken and leave it in a bag for 1-12 hours.
- 3
Step 3
Heat the skillet, add 1 tablespoon of olive oil, and fry the chicken until golden brown.
- 4
Step 4
Prepare the ingredients for the sauce.
- 5
Step 5
Add oil to the pan where the chicken was fried and sauté the onion with thyme.
- 6
Step 6
Pour in the broth and reduce the sauce for 3 minutes.
- 7
Step 7
Serve the chicken with sauce.