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When you think of braising, do you imagine wintery roasts and stews that bubble for ages? Well, guess what — this simple technique doesn’t have to be an endless affair. Really! Braising can be the perfect way to get a quick dinner on the table while showcasing the best flavors of spring.
Sarah’s Tip of the Day:
In this recipe, you’ll begin by simmering chicken thighs with garlic, white wine and thyme. After 30 minutes, top each piece with a lemon slice and allow the chicken to cook through before transferring it to a serving platter. Then you’ll reduce any leftover cooking liquid along with a tablespoon of butter, chopped parsley, and lemon juice for an extra shot of flavor. Pour your sauce over the chicken before serving. Voila! A beautiful and bright dinner for spring.
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Prep Time: 15 minutes
Total Time: 1 hour 10 minutes
Serves 4
Ingredients:
8 bone-in skinless chicken thighs (about 2 3/4 pounds)
Coarse salt and ground pepper
4 cloves garlic, thinly sliced
1 cup dry white wine
1/4 teaspoon dried thyme
1 lemon, cut into 8 thin slices, plus 1 tablespoon fresh lemon juice
1 tablespoon cold butter, cut into pieces
2 tablespoons chopped flat-leaf parsley
Cooked rice, for serving (optional)
Directions:
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. Bring to a boil; reduce to a simmer. Cover and cook, 30 minutes.
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.
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.
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Nutritional Info: per serv (makes 4): 420 cal; 20 g fat; 44 g protein; 3 g carb; 0 g fiber
More Chicken Recipes: http://full.sc/P91FR1
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
Chicken Thighs Braised in White Wine – Everyday Food with Sarah Carey
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