Chardonnay Braised Chicken Thighs With Parsnips Recipes

BRAISED CHICKEN THIGHS IN WHITE WINE

Braised Chicken Thighs in White Wine image

This is an absolutely delicious dinner!! Its easy and uses low-cost ingredients, but looks and tastes like a million bucks. I usually double the sauce ingredients because the sauce is outstanding! Great with rice. From Martha Stewart.

Provided by Tee Lee

Categories Chicken Thigh & Leg

Time 1h10m

Yield 8 thighs, 4 serving(s)

Number Of Ingredients 9

Ingredients

8 skinless chicken thighs, bone-in (about 2 3/4 pounds)
salt and pepper, to taste
4 garlic cloves, thinly sliced
1 cup dry white wine
1/4 teaspoon dried thyme
1 lemon, cut into 8 thin slices (plus juice below)
1 tablespoon fresh lemon juice
1 tablespoon butter, cut into pieces (cold butter)
2 tablespoons flat leaf parsley, chopped

Steps:

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.

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