French Garlic Chicken

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Marinade: In a medium bowl, combine the herbes de Provence, olive oil, mustard, vinegar, salt, pepper, and 3 cloves of garlic. Whisk well to emulsify the olive oil and vinegar.

Step 2

Add the chicken thighs and massage to coat. Marinade at room temperature for 10 minutes or cover and refrigerate for up to 24 hours.

Step 3

Cooking: Heat a large heavy-bottomed skillet over medium heat; add the butter. Once the butter is melted, add the 8 cloves of chopped garlic and saute for 2 to 3 minutes.

Step 4

Add the chicken, leaving behind as much of the marinade as possible. Cook until the chicken is lightly browned on one side, 3 to 5 minutes.

Step 5

Add the reserved marinade for 1/4 cup water. Cover and cook for 10 minutes, turning chicken once halfway through cooking time. Bring marinade to a boil. Use a meat thermometer to ensure the chicken has reached an internal temperature of 165 degrees.

Step 6

Transfer the chicken to a serving platter. Add the whipping cream to the pan and stir to combine. Bring to a simmer and cook until slightly thickened, about 5 minutes.

Step 7

Pour the sauce over the chicken.