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Kosher recipe: Chicken Braised in White Wine
Published: 03/24/2009 by Chef Mendy
Serves 4 - Prep time: 15 minutes 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 margarine, cut into pieces 2 tablespoons chopped flat-leaf parsley Cooked rice, for serving (optional) 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. 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 margarine, 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. Total time: 1 hour and 10 minutes
