Ingredients
1 tablespoon butter4 bone-in chicken thighs (1-1/2 pounds) 1/2 teaspoon salt1/4 teaspoon pepper1/3 cup dry red wine1 garlic clove, minced1/2 cup heavy whipping cream1 tablespoon minced fresh rosemary
Preparation
In a large skillet, heat butter over medium-high heat. Brown chicken on both sides; season with salt and pepper. Reduce heat to medium; cook, covered, 10-12 minutes or until a thermometer reads 170°-175°. Remove chicken to a serving plate; keep warm.
Pour drippings from pan (do not wipe skillet clean); add wine and garlic. Bring to a boil, stirring to loosen browned bits from pan; cook 1-2 minutes or until wine is reduced by half. Stir in cream and rosemary. Return to a boil; cook 1-2 minutes or until slightly thickened. Serve with chicken.
