Tasty Chicken and Herb Supper

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“If you like your chicken meat dark and on the bone - here is a simple way to maximize the flavor. If you think you prefer plain old breast meat then I suggest you try this anyway and you might get hooked!”

Ingredients Nutrition


  1. Heat the oil in and add the chicken thighs, skin side down. Cook for five minutes until they turn a lovely pale gold, then turn over.
  2. Lightly crush the garlic and throw into the pan - you can leave the papery skin on.
  3. Cook gently for 35 minutes with the lid clamped on.
  4. When the chicken is cooked, remove to a warm plate along with the garlic and keep warm.
  5. Drain off most of the fat but leave the coloured juice in the pan.
  6. Turn the heat up and throw in the wine. Scrape up the gooey bits from the bottom of the pan and allow the wine to bubble down to a couple of tablespoons.
  7. Throw in the butter to give a glossy sheen to the sauce and stir in the chopped herbs.
  8. Serve with mashed potato and a green vegetable if you like.

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