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Braised Chicken Thighs in White Wine

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“This is an absolutely delicious dinner!! Its easy and uses low-cost ingredients, but looks and tastes like a million bucks. I usually double the sauce ingredients because the sauce is outstanding! Great with rice. From Martha Stewart.”
READY IN:
1hr 10mins
SERVES:
4
YIELD:
8 thighs
UNITS:
US

Ingredients Nutrition

Directions

  1. In a 12-inch skillet with a tight-fitting lid, arrange thighs, bone side up; season with salt and pepper. Add garlic, wine, and thyme.
  2. Bring to a boil; reduce to a simmer. Cover and cook, 30 minutes.
  3. Turn chicken over. Place a lemon slice on each piece; cover and continue simmering until tender, about 15 minutes.
  4. Leaving garlic and liquid in skillet, transfer chicken and lemon slices to a platter. Cover tightly with foil to keep warm.
  5. Bring liquid in skillet to a boil; cook until reduced to 1/2 cup, about 5 minutes.
  6. Remove skillet from heat. Add butter, parsley, and lemon juice; stir until butter has softened and sauce is smooth.
  7. Season with salt and pepper. Serve chicken with sauce.

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