Braised Chicken Thighs in White Wine

This is an absolutely delicious dinner!! Its easy and uses low-cost ingredients, but looks and tastes like a million bucks. I usually double the sauce ingredients because the sauce is outstanding! Great with rice. From Martha Stewart.

• Ready In: 1 hr 10 mins
• Serves: 4
• Yields: 8 thighs

Ingredients

• 8  skinless chicken thighs, bone-in (about 2 3/4 pounds)
•  salt and pepper, to taste
• 4  garlic cloves, thinly sliced
• 1  cup dry white wine
• 1⁄4 teaspoon dried thyme
• 1  lemon, cut into 8 thin slices (plus juice below)
• 1  tablespoon fresh lemon juice
• 1  tablespoon butter, cut into pieces (cold butter)
• 2  tablespoons flat leaf parsley, chopped

Directions

1. In a 12-inch skillet with a tight-fitting lid, arrange thighs, bone side up; season with salt and pepper. Add garlic, wine, and thyme.
2. Bring to a boil; reduce to a simmer. Cover and cook, 30 minutes.
3. Turn chicken over. Place a lemon slice on each piece; cover and continue simmering until tender, about 15 minutes.
4. Leaving garlic and liquid in skillet, transfer chicken and lemon slices to a platter. Cover tightly with foil to keep warm.
5. Bring liquid in skillet to a boil; cook until reduced to 1/2 cup, about 5 minutes.
6. Remove skillet from heat. Add butter, parsley, and lemon juice; stir until butter has softened and sauce is smooth.
7. Season with salt and pepper. Serve chicken with sauce.