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1
Preheat the oven to 350 degrees.
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2
Heat the olive oil in an ovenproof skillet over medium heat.
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3
Sprinkle the chicken thighs with salt and pepper, then dredge both sides in flour.
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4
Add them, skin side down, to the pan and cook them, shaking and moving them around the pan, until the skin is golden, about 3 to 4 minutes.
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5
Turn them to the other side and cook for another couple of minutes, then remove them to a plate.
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6
If there is excess grease, pour off all but about 1/4 cup.
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7
Add the onions and garlic to the pan and stir to cook, about 3 minutes.
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8
Pour in the wine, then stir and let it reduce for 1 to 2 minutes.
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9
Add the broth, along with half the lemon zest.
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10
Cut the lemon in half and squeeze in the juice.
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11
Sprinkle in a little salt and pepper, and let it cook for 1 to 2 minutes, stirring continually.
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12
Nestle the chicken thighs back into the pan, skin side up.
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13
(They should not be submerged; the liquid should come up about halfway up the sides of the chicken.)
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14
Place the lid on the skillet (if youre using an iron skillet without a lid, you can invert a second skillet on top) and place it in the oven.
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15
Let it cook in the oven for 15 minutes.
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16
Remove the lid, then spoon the sauce onto each chicken thigh.
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17
Continue cooking in the oven with the lid off for 15 minutes, making sure it doesnt get too brown.
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18
Stir the rest of the lemon zest with a little salt into the cooked rice.
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19
Serve the chicken with the rice, spooning sauce over the top.
