Rosemary Chicken

1. 1

   Remove bones and excess fat from chicken thighs, leaving skin intact.

2. 2

   Combine rosemary, zest, salt, and pepper in a small cup; rub mixture over chicken.

3. 3

   Spray a large nonstick skillet with cooking spray and place over medium heat.

4. 4

   Add chicken, skin side up, and cook 5 minutes.

5. 5

   Turn chicken skin side down.

6. 6

   Place a heavy cast-iron skillet over chicken and continue to cook 10 to 12 minutes, or until skin is crisp and chicken is cooked through.

7. 7

   Transfer chicken to plates.

8. 8

   Pour wine into skillet, raise heat to high, and boil 2 minutes, scraping up browned bits from bottom of skillet with a wooden spoon; spoon over chicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.