BRAISED CHICKEN THIGHS IN WHITE WINE
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.
Provided by Tee Lee
Categories Chicken Thigh & Leg
Time 1h10m
Yield 8 thighs, 4 serving(s)
Number Of Ingredients 9
Steps:
- 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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