Creamy Rosemary Garlic Cream Sauce
This one pan crispy chicken with rosemary cream sauce is one of my favorite whole foods recipes! It's nutritious and kid-friendly, plus the prep is easy and fast, making it the perfect go-to meal for chaotic nights.
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
- 1 tbsp butter
- 3 lb bone-in, skin-on chicken thighs and legs
- 1 medium shallot thinly sliced
- 6 garlic cloves roughly chopped
- 1/2 cup dry white wine
- 2 tbsp fresh rosemary chopped
- 1/2 cup chicken broth preferably bone broth
- 2-3 tbsp heavy cream
- sea or kosher salt to taste
- cracked black pepper to taste
Preheat the oven to 400.
Pat the chicken dry and then season both sides with salt and pepper to taste.
Heat a cast iron skillet (or other oven-safe skillet) oven medium high heat. Add the butter to the skillet and heat until it foams. Add the chicken pieces, skin-side down, and cook until the skin is golden brown and crispy, 7-8 minutes. Remove the chicken from the pan using tongs and set aside.
Add the shallot and cook until soft and browned, 3-4 minutes. Push some of the shallots aside and add the garlic and cook until fragrant, 1-2 minutes.
Deglaze the pan with the white wine, scraping up the browned bits from the bottom of the pan and stirring continuously until the wine stops bubbling, 2-3 minutes.
Add the fresh rosemary and chicken broth to the pan, and whisk to incorporate the ingredients.
Add the chicken pieces back to the pan, skin-side up, in a single layer. Sprinkle with additional fresh rosemary. Transfer the pan to the oven and cook uncovered until the meat reaches 165* with an instant read thermometer, 20-25 minutes.
Remove the skillet from the oven, and transfer the chicken to a platter. Place the skillet back on the burner over medium heat. Add the cream, and whisk until incorporated. Cook 2-3 minutes until the sauce is slightly thickened. Taste for seasoning an add additional salt and pepper if needed. Pour the sauce oven the chicken and serve immediately.
Make it a Meal with Rice and Broccoli
While the chicken is cooking in the oven, place 1 c rice into a rice cooker, and cover with 1 3/4 c bone broth or water and 1 tsp salt. Place the steamer attachment over the rice and place broccoli florets on top. Turn on the rice cooker, and cook according to the manufacturer instructions (for most, you just flip a switch, and it will automatically turn off once the rice is done).
Using Chicken Bone Broth
I love using bone broth in sauces because of it's high gelatin content, which acts as a natural thickener. Bone broth imparts a punch of flavor and a lovely, velvety texture.