Ingredients
6 boneless skinless chicken thighs (about 1-1/2 pounds)1/2 teaspoon salt1/4 teaspoon pepper1 tablespoon olive oil10 garlic cloves, peeled and halved2 tablespoons brandy or chicken stock1 cup chicken stock1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed1/2 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme1 tablespoon minced fresh chives
Preparation
Sprinkle chicken with salt and pepper. In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Brown chicken on both sides. Remove from pan.
Remove skillet from heat; add halved garlic cloves and brandy. Return to heat; cook and stir over medium heat until liquid is almost evaporated, 1-2 minutes.
Stir in stock, rosemary and thyme; return chicken to pan. Bring to a boil. Reduce heat; simmer, uncovered, until a thermometer reads 170°, 6-8 minutes. Sprinkle with chives.
