Braised Chicken Thighs in White Wine

Submitted by Tee Lee

"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: 1hr 10mins
• Ingredients: 9
• Yields: 8 thighs
• Serves: 4

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.

Reviews

[sharocw]

This was an easy, simple recipe that netted a delicious dinner. Followed the recipe except for using fresh thyme (3/4 tsp) instead of dried, because we had it. I will make again