Chicken Thighs Braised in White Wine

This isn't a quick dish per se, but it's the kind I can get started and then go do something else, like walk on the treadmill, while it cooks. It's great with any green vegetable. The recipe comes from Everyday Food, here. Beezer was asking for a good recipe, and it's cold out in his neck of the woods, so this is a great meal. My son loves this.

(The picture is from the magazine too.)


Chicken thighs braised in white wine
(serves 4)

Prep time: 15 minutes. Total time: 1 hour 10 minutes

8 bone-in, skinless chicken thighs (about 2-3/4 pounds)
Coarse salt and ground pepper
4 garlic cloves, 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)

1. 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.

2. 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 chick and lemon slices to a platter. Cover tightly with foil to keep warm.

3. Bring liquid in skillet to a boil; cook until reduced to ½ cup, about 5 minutes. Remove skillet from heat. Add butter, parsley and lemon juice; stir until better has softened and sauce is smooth. Season with salt and pepper. Serve chicken with sauce and, if desired, rice.