Monday, June 24, 2013
Chicken Thighs in White Wine Sauce
*From Martha Stewart online here. Watch Sarah Carey from Everyday Food prepare this recipe here.
Prep: 1 hour
8 bone-in skinless chicken thighs (I used boneless)
coarse salt & ground pepper
4 cloves garlic, thinly sliced
1 cup dry white wine
1/4 tsp dried thyme
1 Tbsp cold butter, cut into pieces
2 Tbsp chopped flat-leaf parsley
1. In a 12-inch skillet with lid, arrange thighs, bone side up; season with salt & pepper. Add garlic, wine, and thyme. Bring to a boil; reduce to simmer. Cover and cook for 30 minutes.
2. Prepare lemons: cut one lemon into 8 thin slices, removing seeds. Juice the other lemon.
3. 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.
4. 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 1 Tbsp lemon juice. Stir until butter has softened and sauce is smooth. Season with salt and pepper.
Serve chicken with sauce over cooked rice.