Saturday, April 2, 2011

Chicken & Roasted Garlic in a Creamy Herbed Sauce

8 chicken thighs, skin-on ($1.66)
salt and pepper to taste ($.05)
2 T. olive oil ($.10)
12 cloves garlic, smashed ($.30)
1/2 large red onion, cut into thick strips ($.15)
2 tsp. basil ($.05)
1/2 tsp. fennel seed ($.05)
3/4 C. dry white wine ($.50)
3/4 C. heavy cream ($.65)
1/2 C. milk ($.10)
2 T. cream cheese ($.10)
1/2 C. parmesan cheese ($.40)
1 T. parsley ($.05)

Heat oven to 325.

Coat liberally an oven safe (and stovetop safe) casserole dish with cooking spray.
Season chicken with salt and pepper to taste, drizzle with olive oil. Top with basil. Add chicken, garlic, fennel seed, and onion to baking dish and bake uncovered for 1 hour.

Deglaze pan with white wine, and remove chicken from pan. Cook for 3-5 minutes, or until the wine has reduced to half. Stir in heavy cream, milk, and cream cheese, and heat over medium low on stovetop, bringing to a light simmer (not a boil). Once cream cheese has melted and sauce begins to thicken slightly, fold in parmesan. Add chicken back to pan, heat through for 2-3 minutes. Garnish with parsley and additional parmesan, if desired.

Serve with red-skin mashed potatoes and salad.

Yields = 4 servings
Cost: $4.16
Cost per serving: $1.04

1 comment:

  1. This is a great recipe - I've made it twice already!