Prep 10 mins
Cook 45 mins
Man this was good! My wife found this recipe in Every Day Food magazine. It was the May 2008 Issure. We had it 3/28/10 to celebrate Dukes win over Baylor to go to the final four. Its easy and pretty quick to make so enjoy this very tasty meal. Please enjoy!!
- 8 chicken thighs, bone and skinless
- 2.46 ml salt, course
- 4 garlic cloves, sliced thinly
- 236.59 ml dry white wine
- 1.23 ml dried thyme
- 1 lemon, sliced into 8 slices
- 14.79 ml butter, cold
- 29.58 ml parsley, chopped use flat leaf type
- In a 12-inch non stick skillet arrange thighs bone side up. Season with salt and pepper to taste add spices garlic. Add Wine.Bring this to a boil.reduce to simmer and tightly cover, Cook 30 minute Turn chicken over and put a slice of butter then lemon on eash piece of chicken Simmer covered another 15 minutes or so till tender. Transfer chicken to serving dish. Keep drippings in pan and later discard. Serve and enjoy.* Check out reviews from other chef for some points.
I liked the flavor and texture of this braised chicken very well and made it as written. I did not discard the cooking liquid, but cooked it a bit more (after removing the chicken) and served it with rice. Made for PAC Spring 2013.
As I made this, it's a 5 star recipe. As written, it's at least 3-4 stars. My 12" All-Clad skillet required olive oil as I could never place a bare naked chicken thigh on it; perhaps the original recipe refers to non-stick? I sometimes receive that periodical, Everyday Food, and looked for this particular issue since I had so many concerns while cooking, but alas, I didn't have that particular issue. Moving on.... What should I have done with the butter? Without direction, I divided it into eigths and placed an 1/8 on each thigh and topped with the lemon slice. As far as the garlic is concerned, I considered it a "spice" according to the instructions. I served over Shiratake egg noodles and we really enjoyed it with my interpretations! Thanks Chef 1086570! Made for PAC Spring 2011.