What's For Dinner

Chicken Thighs Braised in White Wine

http://www.marthastewart.com/chicken-thighs-braised-in-white-wine?autonomy_kw=chicken%20thighs&rsc=header_2

I didn't have any lemons on hand. I did have lemon juice and it worked really well. I also used boneless thighs no problem. Yum!

Chicken Thighs Braised in White Wine

From:

Everyday Food

Prep: 15 minutes
Total: 1 hour 10 minutes

Ingredients

Serves 4

  • 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)

Directions

  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 and, if desired, rice.

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