This Black Garlic Cream Sauce Chicken Thighs is a tasty and comforting weeknight dish. Juicy chicken thighs with crispy skins and top with a flavorful creamy sauce that will have you screaming for more!
For most days in the past two weeks, we didn’t wake up to bright sunny sky. Dark, gloomy, slightly cool and even drizzling. It’s the California May Gray. That kind of weather makes you very sleepy and even a bit sad. Comfort food is here to the rescue!
This chicken thighs dish is creamy and savory. It’s a great weeknight meal. I have used black garlic a couple times before, like this and this. Black garlic is earthy and a bit sweet. It tastes like balsamic vinegar with a somewhat mild garlic taste. You can easily substitute regular garlic with black garlic in cooking. I found black garlic is specially good in a creamy kind of sauce.
The recipe is pretty straight forward. Pat dry the chicken with paper towels to ensure a crispy skin. Season with salt and pepper. Cook the chicken thighs on a skillet until cooked through (165˚F internal temperature). Remove the chicken and make the sauce in the same skillet. Combine black garlic, half and half, water, oregano and parmesan cheese. It’s quick and creamy. Return the chicken in the sauce and let the chicken cook in the sauce for a few more minutes. To use up the delicious sauce, add some spinach to soak up all the goodness. Spoon the sauce over the chicken and serve. It’s best to serve along with small pasta, like orzo. That sauce will have you screaming for more!
Black Garlic Cream Sauce Chicken Thighs
- 4 skin-on, bone-in chicken thighs (about 1½ lbs)
- 1 tablespoon olive oil
- 6 tablespoons water (divided)
- 2 – 3 cloves black garlic (peeled and minced)
- ¾ cup half and half (half milk half heavy cream)
- 1½ teaspoons dried oregano
- ½ cup parmesan cheese (grated)
- 1½ cup baby spinach
- Ground black pepper
- Pat dry the chicken thighs with paper towels. Season with salt and pepper.
- In a medium cast-iron or nonstick skillet over medium-high heat, warm the olive oil. Add chicken with skin side down and cook for 12 – 13 minutes, without moving them. Check the chicken at about 8 minutes. If the skin is getting too dark, turn the heat down a little. Turn the chicken over and cook for another 10 – 12 minutes. Remove the chicken to a large plate.
- In the same skillet, reduce the heat to medium-low heat. Use a couple paper towels to wipe off the fat. Add 3 tablespoons water and scrap the brown bits with a wooden spatula. Add black garlic and sauté for 1 minute. Pour in half and half, oregano and 3 more tablespoons of water. Bring to a boil. Add the cheese and stir until melted. Season with salt & pepper to your own taste. Return the chicken to the pan and cook for 4 minutes. Add spinach and cook until just wilted. Transfer chicken and spinach to serving plates. Scoop sauce over the chicken. Serve with rice or couscous.
- Black garlic that I use comes in a bulb, just like regular garlic. Peel them and take out the flesh. Use raw or cook. You can find them in some supermarkets, like Bristol Farms and sometimes in Japanese supermarkets. There are also available online too. I know they are much more expensive than regular garlic, but you can’t get that unique flavors else where. Store black garlic in a ziploc bag and in the fridge for a few months.
- After you put the chicken (skin-side down) in the skillet, do not move them. The skin will stuck to the pan and it’s ok. Once the skin is golden brown and crisp, the thigh will be easy to move.
- If you don’t feel like cooking the chicken on stove top or you hate chicken fat splatter all over the kitchen, you can bake them in 400˚F (200˚C) oven for about 30 minutes. If there is any dripping, add to the skillet and finish the sauce on stove top.