Roasted Chicken Thighs in a Rosemary Cream Sauce with Parmesan Garlic Broccoli

Roasted Chicken Thighs in a Rosemary Cream Sauce w/ Parmesan Garlic Broccoli

This is my wife's very favorite dinner I make! She made me promise to share this with you all, so here it is!

Rosemary Chicken Thighs

Ingredients:

2 pounds of boneless skinless chicken thighs
broccoli cut into florets
4 sprigs of fresh rosemary (dried rosemary can work but not how I do it)
3 cups chicken stock
1 cup whipping cream
1/4 cup white cooking wine
4 Tablespoons olive oil
3 cloves of garlic mashed

Directions:

In a large mixing bowl put the thighs and 2 Tablespoons of olive oil, rosemary leaves from 2 sprigs torn by hand, salt, pepper, seasoning salt. stir until coated set in refrigerator for 1-2 hours.
Place thighs on a cookie sheet covered with aluminum foil. Cook for 45 minutes to 1 hour until thighs are fork tender and clear liquid is seen.
In a large pan on medium high heat pour chicken stock, cooking wine, the other 2 sprigs of rosemary on the branch and roasted thighs. Cover and bring to a boil for 3 minutes. Uncover and add the cream, mix in a cornstarch slurry according to directions on box, bring back to a boil until desired thickness is achieved.
Season with salt, pepper to taste.

Parmesan Garlic Broccoli

Cut broccoli into florets and steam covered for 10-15 minutes until fork tender.
Drain pan and broccoli in a colander.
Heat a pan on medium high heat. Add 2 tablespoons olive oil, a small pat of butter,1/4 cup of chicken stock (helps to keep moist) 2 cloves minced garlic, 3 Tablespoons Parmesan cheese, 1 teaspoon brown sugar, red pepper flakes (to taste or optional), salt and pepper to taste. Saute for 2 minutes.

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