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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 4 |
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An easy, succulent way to prepare chicken thighs and rosemary (or any favorite herb). The thighs are compressed while cooking, making them very tender and flavorful. I use a springform pan with a large, foil-wrapped rock or brick inside to skinny the thighs. Recipe is easily multiplied. Ingredients:
1 tablespoon unsalted butter |
1 tablespoon fresh rosemary, chopped or 1/4 teaspoon dried rosemary |
4 chicken thighs, skin on,bone in |
coarse salt |
fresh ground black pepper |
1/3 cup dry white wine |
Directions:
1. Preheat oven to 350°.
2. Melt butter in a nonstick skillet over medium high heat; add rosemary; salt and pepper chicken thighs and saute, skin side down, until one side only is golden brown, about 4-5 minutes.
3. Transfer thighs, skin side up, to a baking pan; place in oven and bake thighs for 20 minutes; remove from oven and transfer thighs and juices back to nonstick skillet over medium heat.
4. Place another very heavy skillet atop the thighs, compressing them in the nonstick skillet; any flat-bottomed pan with a weight inside will work for this step.
5. Continue to saute until thighs are cooked through, 15-20 minutes, depending on size of thighs; remove thighs from skillet; add wine and deglaze pan; pour sauce over chicken and serve.
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