Chicken Thighs Braised in White Wine PRINT

Published: May 15, 2013 Source: www.marthastewart.com

Chicken Thighs Braised in White Wine PRINT

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • in skinless chicken thighs (about 2¾ pounds) Coarse salt and ground pepper 4 cloves garlic, thinly sliced 1 cup dry white wine ¼ 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) 8 bone

  • in skinless chicken thighs (about 2¾ pounds) Coarse salt and ground pepper 4 cloves garlic, thinly sliced 1 cup dry white wine ¼ 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

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.


Nutrition

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