Chicken Thighs Braised in White Wine

By shauna

Ingredients

• 8 Bone-In, Skinless Chicken Thighs
• Salt & Freshly Ground Black Pepper
• 4 Garlic Cloves, thinly sliced
• 1 C. Dry White Wine
• 1/4 tsp. Dried Thyme
• 1 Lemon, cut into 8 thin slices, plus 1 Tbsp. Fresh Lemon Juice
• 1 Tbsp. Cold Butter, cut into pieces
• 2 Tbsp. Flat-Leaf Italian Parsley, chopped

Preparation

Step 1

In a lg. skillet with a lid, arrange thighs, bone side up; season with salt & pepper. Add garlic, wine & thyme. Bring to a boil; reduce to a simmer. Cover & cook 30 min. Turn chicken over. Place a lemon slice on each piece; cover & continue simmering till tender, about 15 min. Leaving garlic & liquid in skillet, transfer chicken & lemon slices to a platter. Cover tightly with foil to keep warm. Bring liquid in skillet to a boil; cook till reduced to 1/2 C, about 5 min. Remove skillet from heat. Add butter, parsley & lemon juice; stir till butter has softened & sauce is smooth. Season with salt & pepper. Serve chicken with sauce & rice.