• Carly Zimmaro

Crispy Chicken Thighs with a Garlic, Shallot and Thyme Cream Sauce. Side of Simple Roasted Potatoes

Romantic dinner in? Easy! Here's your recipe! Super crispy chicken thighs, topped with a shallot wine cream sauce, giving the chicken a rich depth of flavor. This dinner looks like it was a lot of work when really....shhhhh, it wasnt! Super simple to make! Inexpensive too, this is such a winner! Guarantee you will love it!

Here's how I made it


12 very small red potatoes

1 Tbs olive oil

Salt and pepper to season

4 chicken thighs, bone in, skin on

Salt, pepper and cumin to season

3 Tbs olive oil

1 large shallot sliced tin

6 large garlic cloves

1 c of dry white wine (I used pinot grigio, yellow tail)

3 tsp cornstarch mixed with water

2 Tbs fresh thyme chopped

1 c heavy cream


  1. Preheat oven to 400 degrees

  2. Oil and season your potatoes and roast for about an hour. Check potatoes every 15 minutes to shake the pan and roll the potatoes.

  3. 45 minutes into the potatoes cooking, heat up a medium sized skillet over medium heat with olive oil.

  4. Season chicken thighs with salt, pepper and cumin and lay skin side down in the hot pan.

  5. Cook for about 10 minutes or until golden brown. Flip and cook for 8 minutes on the other side.

  6. Once done, turn oven down to 350 degrees with potatoes still in it, and bake while you get the sauce ready.

  7. Drain all but 1 Tbs of the oil from the pan. Add in the shallots, cook until browned.

  8. Next add in the garlic, stir for one minute and add in the wine.

  9. After the wine cooks a bit add in the cornstarch mixture.

  10. Make sure to scrape up the bits off the bottom of the pan with your spoon, after a few minutes, the sauce should be thick.

  11. Add in the fresh thyme and cream and cook until heated through.

  12. Take out the chicken to rest along with the potatoes.

  13. Plate and spoon sauce over chicken and ENJOY!!!!! Wasn't so hard was it?

Servings: 2

Cook time: 1 hour