Servings: 4 servings
Ingredients
- 8 skin on, bone-in chicken thighs
- 3 tablespoons extra-virgin olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 3 garlic cloves thinly sliced
- 1 heaping tablespoon fresh rosemary finely chopped
- 1 cup dry white wine
- 1 1/2 cups chicken broth
- 1-2 tablespoons chopped fresh chives for garnish
- Squeeze of fresh lemon juice to taste
Instructions
- Place the chicken thighs on a plate and pat dry. Sprinkle with salt and pepper. Heat the 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 the 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 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 fahrenheit, 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 the lemon juice.
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