Taste of the Town: Chicken Thighs With Herbs and Garlic Butter Sauce
In this episode of Taste of the Town, host Marjorie Wordlaw invites viewers into her kitchen where she shares her recipe for chicken thighs with herbs and garlic butter sauce.
Wordlaw also shows viewers how she makes roasted tomatoes as well as the peach cobbler she makes in a cast-iron skillet.
Chicken Thighs With Herbs and Garlic Butter Sauce
4 boneless chicken thighs, remove excess skin
3 – 4 garlic cloves, minced
¼ cup olive oil, divided
Cooking oil spray (optional)
¼ – ½ cup chicken broth or stock
3 – 4 tablespoons butter, divided
2 teaspoons seasoning blend (I use Badia Complete)
2 teaspoons garlic powder
½ packet Sazon Goya w/ cilantro (optional)
2 teaspoons ground oregano
2 teaspoons chopped fresh sage
2 teaspoons chopped fresh rosemary (optional)
2 teaspoons chopped fresh thyme (optional)
Fresh sage sprigs
Fresh rosemary sprigs
Fresh thyme sprigs
Salt and Pepper
Directions: Heat a medium/large cast iron or heavy skillet over medium to high heat and spray with cooking oil, if desired. Pour in half the olive oil, about 1/8 of a cup, and add about a tablespoon of butter, less if chicken thighs are smaller. Dry the chicken thighs with paper towels and season both sides with the herbs and spices. Add chicken to the skillet and place a few sprigs of the rosemary, thyme and sage in the skillet. Cook the chicken for about 3-4 minutes per side until golden brown, then remove from the pan and place on a plate, discarding the cooked whole herb sprigs. Reduce heat from medium to low so that browned bits on the bottom of the skillet don’t burn, then add in the garlic and sage and cook for about 1 minute on low heat. After this, add the remaining butter and chicken stock and cook for another minute or so. Place the chicken back into the skillet along with 1 or 2 remaining sprigs of the rosemary, thyme and sage. Put in preheated oven under the low broiler for a minute and then remove and serve, spooning the garlic butter sauce over the chicken. Serves 4.
Peach Cobbler in Cast Iron Skillet
1 large can of sliced peaches, drained but reserve ½ – 1 cup of syrup
1 stick of butter, melted
1 cup all-purpose flour
1 cup granulated sugar
½ cup light brown sugar
1 cup whole milk
1 teaspoon cinnamon
1 teaspoon ground nutmeg
½ teaspoon vanilla
Juice of ½ regular size lemon
Pinch of salt
Vanilla Ice Cream or Whipped topping (optional)
Directions: Preheat oven to 375 degrees. Pour peaches evenly into the skillet and pour melted butter over the peaches. Sprinkle the brown sugar over the top of peaches. Mix the flour, sugar, cinnamon, nutmeg, milk and vanilla together with a whisk and add ½ cup or more of the syrup (if you like your cobbler with more juice) and pour over the peaches. Don’t worry if the batter has a few lumps, will bake fine. Bake for about 25 – 30 minutes or until the top is bubbly and golden brown. Let it set and slightly cool then serve with vanilla ice cream or whipped topping.
Taste of the Town airs on BNC Saturday and Sundays at 10 AM ET.