Chicken Thighs Braised in White Wine
Source of Recipe
Virginia Butterfield
Recipe Introduction
A hit of lemon at the end of cooking gives this dinner bright flavor. P
List of Ingredients
Chicken Thighs Braised in White Wine
8 bone-in skinless chicken thighs (about 2 3/4 pounds)
coarse salt and ground pepper
4 cloves garlic, thinly sliced
1 cup dry white wine
1/4 teaspoon dried thyme
1 lemon, cut into 8 thin slices, plus 1 tablespoon fresh lemon juice
1 tablespoon cold butter, cut into pieces
2 tablespoons chopped flat-leaf parsley
cooked rice, for serving (optional)
Recipe
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 and, if desired, rice.
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