Braised Chicken Thighs In White Wine

1. 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.

2. 2

   Bring to a boil; reduce to a simmer. Cover and cook, 30 minutes.

3. 3

   Turn chicken over. Place a lemon slice on each piece; cover and continue simmering until tender, about 15 minutes.

4. 4

   Leaving garlic and liquid in skillet, transfer chicken and lemon slices to a platter. Cover tightly with foil to keep warm.

5. 5

   Bring liquid in skillet to a boil; cook until reduced to 1/2 cup, about 5 minutes.

6. 6

   Remove skillet from heat. Add butter, parsley, and lemon juice; stir until butter has softened and sauce is smooth.

7. 7

   Season with salt and pepper. Serve chicken with sauce.

* Per serving · 4 servings · Values may vary.

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