This dish is very easy and especially flavorful. I got the idea for it from The Complete Garlic Lover’s Cookbook (from the Gilroy Garlic Festival). Chile, garlic, and sage go together like birds of a feather. When you cook this up in a skillet, the drippings and seasonings make an amazing paste that coats the bottom of the skillet (some call it gunk). I scrape it up with a spatula and serve it with the chicken. Blend it in with more green chiles and some water, and you get a wonderful sauce.
Can’t go wrong here. I’ll make this over and over. Hope you like it!
Here is the link to print.
Ingredients
2 lbs boneless chicken thighs
2 tbsp olive oil
2 tsp rubbed sage
5 large cloves garlic, pressed or minced
salt and pepper
½ cup diced 505 green chile Instructions
- Preheat oven to 350 degrees.
- Pour the 2 tbsp olive oil into a very large skillet with a cover.
Stir the sage and pressed garlic in with the olive oil to blend.
- Add the chicken, then spread them around the skillet and turn them over so they are coated with the oil, sage, and garlic mixture. Sprinkle with salt and pepper.
- Cover and cook over medium high heat until browned, about 10 minutes on each side.
- Place covered skillet in oven and cook another 20 minutes or until chicken reaches 165 degrees (test with a meat thermometer).
- Place chicken pieces on a serving dish and top with the green chiles.
- optional: After removing the chicken, I like to put another ¼ cup green chiles and water (1/4 to ½ cup) into the skillet and stir it to blend with the drippings. Add water to desired consistency. Then you can drizzle it over the chicken or serve it on the side.
- Enjoy!
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Anita
303-316-8002
denvergreenchili@gmail.com
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