Creamy Braised Chicken Thighs

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Can the thighs of a chicken be creamy? Maybe? Well, the sauce is definitely creamy. This recipe is perfect for people who are on a carnivore diet!

If you try this out, please DM me a picture on Instagram, I'd love to repost it!

RECIPE

6 Chicken Thighs
1/2 Cup Dry White Wine
1 1/2 Cup Chicken Stock
1 Cup Heavy Cream
2 1/2 tsp Salt
3/4 tsp Black Pepper
1/2 Tsp Garlic Powder

1) Place a heavy pan over medium high heat and allow to start smoking slightly. Place your chicken thighs skin down to allow to crisp for about 5 minutes or until deeply browned. Season non skin side with about half your salt and pepper. Once there, flip and allow to sear for an additional 1 minute. Remove from the pan and place on a plate.
2) Preheat your oven to 350°F or 176°C. Turn the heat off on your pan and add in your wine and scrape the fond off the bottom of the pan for about 30 seconds. Turn your heat to medium after that time and allow the alcohol to evaporate for another 30 seconds before adding your chicken stock, heavy cream, remainder of your salt and pepper, and finally your garlic powder. Bring this to a simmer and then add your chicken thighs back into the pan skin side up.
3) Place this entire pan into your preheated oven for 30-35 minutes or until the chicken registers 180°F or 82°C at the bone.
4) Let cool for 5-10 minutes then serve.

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