| Yield | |
|---|---|
| Source | Everyday Food, May 2006 |
| Prep time | 1 1⁄2 hours |
| Yield | |
|---|---|
| Source | Everyday Food, May 2006 |
| Prep time | 1 1⁄2 hours |
| 8 | Chicken Thighs (bone-in, skinless) | |
| 4 | Clove | Garlic |
| 1 | Cup | White Wine |
| 1⁄4 | Teaspoon | Dried Thyme |
| 1 | Lemon (cut into 8 slices) | |
| 1 | Tablespoon | Lemon Juice |
| 1 | Tablespoon | Butter (cut into pieces) |
| 2 | Tablespoon | Parsley (chopped) |
| Dash | Salt | |
| Dash | Ground Black Pepper |
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. Bring to a boil; reduce to a simmer. Cover and cook, 30 minutes.
2.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.
3.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.