Saturday, June 1, 2013

Chicken Thighs Braised in White Wine

This has to be the loveliest presentation of food I have made in my 27 years of cooking for Don. The asparagus is a little lopsided, but just look at those chicken thighs piled up on top of the mound of rice with a lemon slice on top. There's even some parsley and garlic in there as part of the sauce.

This dish is very tasty, however, I mistakenly added too much lemon juice. I had squeezed a half lemon and put the whole amount in instead of the 1 tablespoon the recipe called for. So don't make that mistake. It was a bit sour!

Chicken Thighs Braised in White Wine

8 bone-in skinless chicken thighs (I used boneless)
Salt & Pepper
4 cloves garlic, thinly sliced
1 c. dry white wine
1/4 t. dried thyme
1 lemon, cut into 8 thin slices
1 T. fresh lemon juice
1 T. cold butter, cut into pieces
2 T. chopped flat-leaf parsley
Cooked rice for serving (optional)

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 thigh; cover and continue simmering until tender, about 15 minutes (less if thighs are boneless). 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 rice.

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