Chicken Thighs Braised in White Wine

By dhard1

Ingredients

• 8 8 2 3/4 skinless chicken thighs (about 2 3/4 pounds)
• Coarse salt and ground pepper
• 4 4 4 cloves garlic, thinly sliced
• 1 1 1 cup dry white wine
• 1/4 1/4 1/4 teaspoon dried thyme
• 1 1 8 1 cut into 8 thin slices, plus 1 tablespoon fresh lemon juice
• 1 1 1 tablespoon cold butter, cut into pieces
• 2 2 2 tablespoons chopped flat-leaf parsley
• Cooked rice, for serving (optional)

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 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.

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.