CHICKEN AND GARLIC WITH FRESH HERBS

Ingredients

• 6 boneless skinless chicken thighs (about 1-1/2 pounds)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon olive oil
• 10 garlic cloves, peeled and halved
• 2 tablespoons brandy or chicken stock
• 1 cup chicken stock
• 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
• 1/2 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme
• 1 tablespoon minced fresh chives

Directions

1. Sprinkle chicken with salt and pepper. In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Brown chicken on both sides. Remove from pan.
2. Remove skillet from heat; add halved garlic cloves and brandy. Return to heat; cook and stir over medium heat until liquid is almost evaporated, 1-2 minutes.
3. Stir in stock, rosemary and thyme; return chicken to pan. Bring to a boil. Reduce heat; simmer, uncovered, until a thermometer reads 170°, 6-8 minutes. Sprinkle with chives.