Chicken thighs 8 nos
Olive oil 2 tablespoons
Vinegar 150 ml
Chicken bullion paste 1 tablespoon
White wine 1/2 cup
Creme fraiche (Fresh creme) 1 tablespoon
Butter 1 tablespoon
Basil leaves dried 1/4 teaspoon
Rosemary dried 1/2 teaspoon
Oregano dried 1/4 teaspoon
Pepper 1/2 teaspoon
Garlic 8-10 cloves crushed.
Salt if needed
Wash, clean and dry the chicken thighs using kitchen tissues.
Place the chicken thighs in a deep pan or bowl, add the pepper powder to the chicken.
Mix the rosemary, basil and oregano together and add half of it to the chicken and mix together.
Heat oil on medium in a large thick bottomed pan and place the chicken pieces and gently fry on both sides till both sides become brown.
Add the crushed garlic, allow to cook for 1-2 minutes and add the chicken bullion, vinegar and cooke for 15 minutes covering the pan.
When cooked remove the chicken pieces to a plate.
Add the white wine to the pan on low heat and allow to boil.
Allow to cook on low heat fro some more time, add the half of the dried herbs to it (oregano, basil, rosemary) and 4 cloves of crushed garlic and cook for a few minutes. add the fresh cream mix together and remove from heat. Now add the butter and allow to melt lightly.
Serve the chicken along with the sauce.