Tender and moist. Easier than it seems. Fancy enough for company!
5 - 8 skinless chicken thighs, bone-in or not
black pepper
4 cloves garlic
1 cup dry white wine
1/4 teaspoon thyme
1 lemon
1 Tablespoon lemon juice
1 Tablespoon butter
parsley
Rice for serving
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In your frying pan, arrange the chicken thighs, skin side up. If they are boneless, roll them back up as though they still have a bone.
Sprinkle with pepper.
Add minced garlic, wine and thyme. Lay lemon slices on top of each thigh.
Bring to a boil and then lower to a simmer. Cover and cook for 30 minutes.
After 30 minutes, uncover. Move thighs to outside edge of pan and boil away liquid until you've reduced total liquid to about 1/2 cup. This may take about 5 minutes.
When reduction is complete, add butter, lemon juice and parsley. Stir until smooth and slightly thickened.
Serve with rice, spooning sauce over meat.
Reroll the thighs, if you are using boneless, so they look like they have bones in them still.
Pepper, don't be stingy.
Thyme
Wine
Big fat garlic cloves to mince and add
Cut your lemon so you have enough slices for each thigh. Not too thick.
Pick out the seeds unless you like eating them.
Place over each thigh, bring to boil.
Cover and simmer 30 minutes.
It's a good time to start the rice.
Measure out lemon juice
Snip some parsley. Did you know parsley stays green all winter? Plant a big pot and keep it near a door for easy reach. If you put it somewhere where it won't get buried in snow, you can have fresh parsley all winter!
Parsley is washed and chopped, all ready to go.
Remove the lid after 30 minutes and raise temperature.
Boil to reduce sauce to 1/2 cup.
Remove pan from heat to stop the boiling, tip and estimate the amount of liquid you have left. This looks to be about 1/2 cup.
Add butter
Lemon juice
Parsley. Stir up well.
Serve with rice and a veggie. Spoon sauce over chicken and lemon.
This looks fabulous too!
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