These brisk spring evenings have me craving a hearty chicken dish. Here is a recipe for perfectly browned, juicy chicken thighs in a delicious sauce prepared on the stove top. These pan seared chicken thighs are an easy meal for a weeknight. Braising is one of my favorite methods of cooking. A cast-iron skillet or heavy-bottom enameled pan are good choices. I used a large non-stick sauté pan and it worked well. Once the chicken is nicely browned, it’s time to build your pan sauce. The liquids, both white wine and chicken stock along with slivered garlic and fresh rosemary create the flavorful braising liquid. Let the sauce simmer for about 30 minutes until the braising liquid reduces. Serve the chicken alongside roasted potatoes or your favorite vegetables.
Place the chicken thighs on a plate and pat dry. Sprinkle with salt and pepper. Heat the extra-virgin olive oil in a heavy-bottomed pan over medium-high heat. Working in batches, add chicken, starting skin side down and cook until crisp and golden brown, about 10 minutes per batch. Transfer the chicken to a plate and pour off all but one tablespoon of fat. Lower the heat and add the slivered garlic to pan. Stir until golden brown, about 2 minutes, don't let it burn. Add the rosemary and cook for another minute. Add the wine and bring to a boil. Cook until the wine reduces by half, then add the chicken stock/broth.
Return the chicken thighs back to the pan, partially cover the pan and let the chicken simmer for about 30 minutes or until the liquid is reduced by half. The chicken is done when the internal temperature reaches 165 degrees F., using a meat thermometer. Remove the chicken and taste your sauce. If it still needs to be reduced further, return it to a low heat to finish. Transfer the chicken to a serving platter, spoon the sauce on and sprinkle the chicken with the fresh chives and lemon juice.