Creamy Garlic Chicken

Creamy Garlic Chicken


  • 20 oz chicken thighs, skin-on and deboned
  • 2 tablespoons Premium Extra Virgin Olive Oil
  • 15-20 cloves fresh garlic
  • 1/2 cup of chicken broth
  • 1/3 cup of Champagne White Wine Vinegar
  • 1/4 cup of plain yogurt
  • 3 sprigs thyme, optional
  • Sea Salt, to taste
  • Ground black pepper
  • Pinch of paprika
  • Fresh parsley for garnish


  1. Season the chicken with a little salt and pepper.
  2. Heat up a skillet on a medium heat, add 1 tablespoon of extra virgin olive oil. Pan-fry the chicken until both of the surfaces become crispy or nicely browned. Remove the chicken from the skillet and set aside.
  3. Discard the chicken fat from the skillet. Add the remaining extra virgin olive oil and then sauté the garlic until light brown.
  4. Add the chicken back into the skillet, followed by the chicken broth, the white wine and the yogurt.
  5. Lower the heat and allow to simmer.
  6. Add the thyme, the salt, the pepper and the paprika.
  7. Reduce the sauce a little bit.
  8. Remove from heat, garnish with parsley and serve immediately.
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