Prep 5 mins
Cook 40 mins
An easy, succulent way to prepare chicken thighs and rosemary (or any favorite herb). The thighs are compressed while cooking, making them very tender and flavorful. I use a springform pan with a large, foil-wrapped rock or brick inside to "skinny" the thighs. Recipe is easily multiplied.
- 1 tablespoon unsalted butter
- 1 tablespoon fresh rosemary, chopped or 1⁄4 teaspoon dried rosemary
- 4 chicken thighs, skin on,bone in
- coarse salt
- fresh ground black pepper
- 1⁄3 cup dry white wine
- Preheat oven to 350°.
- Melt butter in a nonstick skillet over medium high heat; add rosemary; salt and pepper chicken thighs and saute, skin side down, until one side only is golden brown, about 4-5 minutes.
- Transfer thighs, skin side up, to a baking pan; place in oven and bake thighs for 20 minutes; remove from oven and transfer thighs and juices back to nonstick skillet over medium heat.
- Place another very heavy skillet atop the thighs, compressing them in the nonstick skillet; any flat-bottomed pan with a weight inside will work for this step.
- Continue to saute until thighs are cooked through, 15-20 minutes, depending on size of thighs; remove thighs from skillet; add wine and deglaze pan; pour sauce over chicken and serve.
I'm giving this recipe 3 stars cause it was easy to perpare & looks really good,However DH said it wasn't his taste.