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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (147g) Recipe makes 4 servings |
||
| Calories 203 | ||
| Calories from Fat 79 | (39%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.8g | 13% | |
| Saturated Fat 1.9g | 9% | |
| Monounsaturated Fat 4.1g | ||
| Polyunsaturated Fat 1.7g | ||
| Trans Fat 0.1g | ||
| Cholesterol 114mg | 38% | |
| Sodium 119mg | 4% | |
| Potassium 345mg | 9% | |
| Total Carbohydrate 2.1g | 0% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 0.1g | ||
| Protein 27.5g | 55% | |
Garlic Chicken Thighs
By: Steve_G
Nov 22, 2002
Full of flavor and VERY easy. Substitute chicken breast for a low fat version.
SERVES 4 , 1 batch
Ingredients
- 8 boneless skinless chicken thighs
- 1 tablespoon olive oil
- 1 tablespoon rosemary
- 8 cloves garlic, 6 crushed,2 minced
Directions
1
Place chicken between 2 sheets of plastic wrap and pound lightly with a mallet or other heavy flat object to flatten slightly.2
Season with salt and pepper to taste.3
Heat oil in a heavy nonstick pan over medium high heat.4
Add rosemary and crushed garlic.5
Sauté 1-2 minutes, pressing down on rosemary and garlic to release flavor.6
Remove with a slotted spoon and discard.7
Sauté chicken 5 minutes per side, turning frequently until browned and cooked throughout.8
Stir in minced garlic during last 2 minutes of cooking.
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Featured Reviews for This Recipe
From: Oolala
On Apr 11, 2008
I seasoned the chicken with salt, pepper and Emeril's Essence and didn't pound it. It took a bit longer to cook through but that was fine. The chicken smelled great while cooking and reminded me of chicken scarpariello, so after the chicken was finished cooking, I removed the chicken to a serving platter. I then added sliced mushrooms and roasted red peppers stripsto the pan and cooked them. I then added this to the chicken. DH and I really liked it. This wasn't a chicken dish that my kids liked though. What do they know! Thanks!
From: YungB
On Feb 27, 2008
This is an excellent basic recipe. I used skinless chicken thighs and I also added the juice of a 1/2 a lemon, 1/2 teaspoon of parika for color. Delish. Served it with rice and steamed veggies. The juice from this is to die for. My DH kept on asking if these or fresh chicken from the farm.
From: Bergy
On Sep 29, 2003
I Love a simple straightforward recipe that still has great taste - this fills the bill. I chopped all the garlic and put it all in the pan, sauted it for 2 minutes scooped it over to the side put in the thighs, sprinkled dried rosemary (I had no fresh), salt & Pepper browned the chicken on both sides. When browned I mixed the garlic between the chicken, covered the pan and finished cooking them. Result loads of wonderful galic & moist tasty chicken. Love the fat count and the calorie count too Thanks Steve great recipe
From: Dew Drops
On Dec 2, 2002
My DH and I liked this recipe. I did substitue basil for the rosemary.I didn't pound the thighs,I browned the thighs,then covered and cooked on low until the temperture reached about 170* I am going to try the chicken breasts the next time I fix this recipe.Thanks for sharing Steve.
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