Wednesday, June 17, 2009
Flower Wower shared a great recipe with me ~
tried it last night... YUM~!
Braised Lemon Chicken Thighs
8 bone in skinless chicken thighs (about 2 3/4 pounds)
Coarse Salt & ground pepper
4 cloves garlic, thinly sliced (I used minced that comes in a jar)
1 cup dry white wine
1/4 tsp. dried thyme
1 lemon, cut into 8 thin slices, plus 1 tbsp. fresh lemon juice
1 tbsp. cold butter, cut into pieces
2 tbsp chopped flat-leaf parsley
Cooked rice, for serving (optional)
1. In a large skillet with tight-fitting lid arrange thighs bone side up; season with salt and pepper. Add garlic, wine & 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 & liquid in skillet, transfer chicken & lemon slices to a platter. Cover tightly with foil to keep warm.
3. Bring liquid in skillet to a boil; cook until reduced to 1/2 cup, about 5 minutes. Remove skillet from heat. Add butter, parsley & lemon juice, stir until butter has softened and sauce is smooth. Season with salt & pepper. Serve chicken with sauce and, if desired, rice.
Love a new quick recipe that delicious. This one was wonderful ~
Thank You Flower Wower~!
~one vintage hag