Chicken Thighs Braised in White Wine
Total Time: 1 1⁄2 hoursYield: 4 Servings
Source: Everyday Food, May 2006
Category: Poultry
Ingredients
8 whole Chicken Thighs (bone-in, skinless)4 cloves Garlic
1 cup White Wine
1⁄4 teaspoon Dried Thyme
1 whole Lemon (cut into 8 slices)
1 tablespoon Lemon Juice
1 tablespoon Butter (cut into pieces)
2 tablespoons Parsley (chopped)
dash Salt
dash Ground Black Pepper
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.