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Chicken braise – – white wine and lemon

This dish involves no oil or a sauté. Easy one pot meal from start to finish featuring the bright flavors of lemon and  herbs. Serve over rice РРthe rice will soak up the sauce and become an absolutely delicious complement to the chicken. Think of featuring a salad of mixed greens with a light lemon vinaigrette.


Chicken braised in white wine and herbs served over rice with sliced lemons


  • 8 bone-in skinless chicken thighs
  • Kosher salt and freshly ground pepper
  • 6 cloves garlic, thinly sliced
  • 2 cups dry white wine (such as a dry Sauvignon Blanc), or enough to rise to 1/2 of the level of chicken in the skillet
  • 1/2 teaspoon dried thyme or herb de Provence
  • 1 lemon, cut into 8 thin slices, plus 2 tablespoon fresh lemon juice
  • 2 tablespoon cold butter, cut into pieces
  • 2 tablespoons chopped flat-leaf parsley
  • 10 basil leaves sliced into ribbons (chiffonade)
  • Cooked rice with chopped parsley folded in, for serving (optional)


  1. In a 12-inch skillet with a tight-fitting lid, arrange thighs (both sides seasoned with salt and pepper), bone side up. Add garlic, wine, and thyme (or herb de Provence). 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 and liquid in skillet, transfer chicken and 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, and lemon juice; stir until butter has softened and sauce is smooth. Season with salt and pepper. Serve chicken with sauce and, if desired, rice. Garnish with ribbons of basil.


Lemons sliced with seeds removed to be place on chicken thighs during the second half of the braising



Thighs turned over after 30 minutes then topped with lemon slices to continue braising. Juices will then create a finishing sauce


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