Chicken with Garlic Cream

by Deborah Adams

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4 Bone-In & Skin-On Chicken Thighs (or breasts halved)
2 Tblsp Vegetable Oil
1 Cup Chicken Broth
1Tblsp Mediterranean Style Dried Herbs (such as one or all of these: basil, chives, rosemary, oregano, thyme, sage)
Salt & Pepper
2-3 heads of Peeled Garlic (or buy a bag of already peeled garlic in the produce section & use the entire bag)
1/4 Cup Crème Fraiche Store-Bought or Homemade (quick recipe follows)

Preheat Oven to 350 F.
Rinse and Dry Chicken. Season with Salt & Pepper then set aside.
Add Vegetable oil to ovenproof skillet
When Oil is Hot Add Chicken to Skillet Skin Side Down First and Brown for 3-5 Minutes per Each Side.
Remove chicken from Skillet and Set Aside. Lower heat to Medium.
Add Garlic Cloves and Constantly Stir Until Slightly Browned.
Drain Off Excess Oil and Add Chicken Broth to Skillet with Garlic in it. Let It Begin To Boil and add Chicken Back to Skillet and Sprinkle with Herbs.
Put in Oven at 350* for 30-35 Minutes Until Juices Run Clear When Pierced with Fork.
Remove From Oven. Take Out Chicken & Garlic and Set Aside On Serving Dish. Add Crème Fraiche to Skillet & Stir For a Couple of Minutes Until Incorporated and Slightly Thickened. Pour Over Chicken & Garlic to Serve.

Quick Crème Fraiche.

Combine in Jar
1 Cup Room Temperature Heavy Cream
2 Tblsp Cider Vinegar
Let Sit a Room Temperature for 1 Hour and Gently Stir.
Use After It Has Thickened Or Put In Refrigerator. Good for 3-4 Days in Refrigerator.

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