I pulled out my $3 estate sale dutch oven – gotta love that! I browned the chicken thighs on both sides in butter.
Then you take the chicken thighs out to rest while you make the sauce. They’re incredibly juicy – with just a little salt & pepper on them – almost busted into them right then!.
But no – had to make the sauce. I cooked up this deliciously bubbly garlic and brown sugar sauce – oh my goodness – so tasty! It got thicker as it cooked – so keep an eye on it for the desired thickness. Also – just as the cooking shows say – taste! I took a quick taste and felt it needed a little more sweetness.
So I added the chicken back in and turned it over in the sauce a couple of times to coat the chicken. Then for the sweetness – I sprinkled with a bit of brown sugar on top.
Then it was dinner time! A couple of chicken thighs with steamed broccoli and half a sweet potato made a wonderful dinner! This recipe was so delicious – I really loved the sweetness with the bite of garlic.
Garlic Brown Sugar Chicken Thighs
- 6 boneless, skinless chicken thighs
- salt and freshly ground black pepper, to taste
- 3 tablespoons salted butter, divided
- 4 cloves garlic, minced
- 1/4 cup brown sugar, packed
- 1 tablespoon honey
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried basil
- 1/4 cup brown sugar
- Season chicken thighs with salt and pepper, to taste.
- Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
- Melt remaining tablespoon butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Remove from heat.
- Stir in brown sugar, honey, oregano, thyme and basil until well combined. Return chicken to the skillet. Sprinkle chicken with additional brown sugar if you want the extra sweetness.
- Serve chicken immediately.
Also seen on: The Country Cook
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