Braised Chicken Thighs in White Wine

Recipe by Tee Lee
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READY IN: 1hr 10mins
SERVES: 4
YIELD: 8 thighs
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Bring to a boil; reduce to a simmer. Cover and cook, 30 minutes.
  • Turn chicken over. Place a lemon slice on each piece; cover and continue simmering until tender, about 15 minutes.
  • Leaving garlic and liquid in skillet, transfer chicken and lemon slices to a platter. Cover tightly with foil to keep warm.
  • Bring liquid in skillet to a boil; cook until reduced to 1/2 cup, about 5 minutes.
  • Remove skillet from heat. Add butter, parsley, and lemon juice; stir until butter has softened and sauce is smooth.
  • Season with salt and pepper. Serve chicken with sauce.
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