Skillet Garlic-Rosemary Chicken Thighs

By Coppermouse

Ingredients

• 6 skinless, boneless chicken thighs, trimmed of fat
• 3 tablespoons flour, seasoned with salt and pepper
• 2 tablespoons olive oil
• 1/4 cup dry white wine
• 1 1/2 cups chicken broth
• 3 cloves garlic, minced
• 1 teaspoon minced fresh rosemary
• 1 teaspoon grated lemon zest
• Roasted new potatoes, rice, or noodles, for serving

Preparation

Step 1

Coat the chicken thighs in the seasoned flour, shaking off the excess.

In a large nonstick skillet, heat the oil over medium-high heat. Sear the thighs until golden brown, turning once, about 4 to 5 minutes per side.

Add the wine and stir gently to deglaze. Add the broth, garlic, rosemary and lemon zest. Bring the liquid to a simmer. Cook until the chicken is cooked through, turning occasionally, about 8 to 10 minutes longer — depending on the size of your thighs. Serve over roasted new potatoes, rice or noodles with the pan sauce.