Braised Chicken Thighs in White Wine |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 4 |
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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. 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.
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