Wednesday, June 17, 2009

A New Recipe ~ Braised Lemon Chicken Thighs ~Yum!

Flower Wower shared a great recipe with me ~
tried it last night... YUM~!
Braised Lemon Chicken Thighs
Serves 4
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


  1. I love lemon with chicken.Greeks use it alot.Thanks for sharing a new recipe.We also use it with rice and chicken soup.

  2. That sounds like something that is also good for the body! It will be perfect in this heat of ours.