Chicken Thighs Braised in White Wine PRINT
By jargrr
Published: May 15, 2013
Source:
www.marthastewart.com
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Ingredients
- 8 parsley Cooked rice, for serving (optional) 8 bone
- leaf parsley Cooked rice, for serving (optional)
Details
Servings 4
Adapted from keyingredient.com
Preparation
Step 1
Directions
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.
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