Chicken thighs braised in white wine

This chicken is really moist and delicious. A very easy recipe to prepare.

Chicken thighs braised in white wine

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  • Prep Time


  • Total Time


  • Servings



  • 8

    chicken thighs

  • Coarse salt and ground pepper

  • 4

    garlic cloves, thinly sliced

  • 1

    c dry white wine

  • ¼

    teas dried thyme

  • 1

    lemon cut into 8 slices plus 1 T fresh lemon juice

  • 1

    T cold butter, cut into pieces

  • 2

    T flat-leaf parsley choppe

  • Cooked rice


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 the liquid in skillet to a boil, cook until reduced to 1/2 c about 5 minutes. Remove skillet from heat. Add butter and lemon juice, stir until butter has softened and sauce is smooth. Season with salt and pepper. Serve chicken with sauce over rice.


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