Chicken Thighs Braised In White Wine Recipes

Steps:

• 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.

Steps:

• 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.

Steps:

• Preheat the oven to 400 degrees F.
• Season the flour with salt and pepper, then mix together in a shallow bowl. Lightly dust both sides of the chicken with the flour, shaking off any excess.
• Add the olive oil to a skillet and heat over medium-high heat. When the oil is hot, add the chicken skin-side down and cook until the skin is golden brown, 5 to 6 minutes. Flip the chicken and cook on the other side until golden brown, about 4 more minutes. Remove the chicken from the skillet and set aside.
• Add the mushrooms, shallot and fennel to the skillet and cook just until beginning to soften, about 5 minutes. Sprinkle with 1 teaspoon of the excess dredging flour and stir well. Add the white wine, chicken broth, garlic, rosemary, thyme and lemon juice, then bring to a simmer, scraping the bottom of the skillet. Add the chicken back to the skillet skin-side up and place in the oven. Cook until the chicken is cooked through and the vegetables are tender, about 20 minutes.
• Serve with Pistachio Pesto Pasta if desired and garnish with basil leaves, lemon zest and lemon slices.
• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions.
• While the pasta is cooking, make the pistachio pesto. Combine the pistachios, basil, olive oil, Parmesan, garlic, lemon zest and juice and some salt and pepper in a food processor and process until well combined.
• Reserve 1 cup of the pasta water and drain the pasta. Toss the pasta with the pistachio sauce, thinning with the pasta water for the desired consistency if necessary. Serve with more Parmesan and basil leaves.

Steps:

• Place bacon in a large frying pan and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon slices on paper towels and snip into bits.
• Drain bacon grease from the pan and add olive oil and butter to the same pan. Add garlic and brown slightly over medium heat, 1 to 2 minutes. Add chicken, salt, and pepper; brown until chicken is staring to crisp but is not too done, about 8 minutes. Remove chicken and drain on a paper towel.
• Drain most of the oil and butter from the pan, leaving just a small amount for flavor. Add chicken broth, tomato paste, wine, and bacon bits; bring to a boil.
• Remove a small amount of boiling liquid to a bowl and stir in flour. Pour back into the skillet and whisk until it thickens, 2 to 3 minutes. Stir in rosemary. Reduce heat to low and return chicken thighs to the skillet. Cover and simmer until chicken is no longer pink at the bone and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Steps:

• pour a good amount of flour onto a plate. Add 1 teaspoons salt and 3 or 4 grinds of pepper. Mix together, and coat chicken pieces, shaking off excess flour.
• Preheat a pan that has a lid on high heat. Once heated, add olive oil, swirling to coat bottom of pan. Add chicken pieces and brown on both sides. Remove chicken to a plate and turn off heat. If there are any scorched bits in the pan, rinse and pat dry with paper towels.
• Preheat pan again on medium high heat. Once heated, add butter and stir until melted. Add onion and garlic and fry for a few minutes, but don't let the butter burn. Add chicken pieces back into pan and pour in chicken broth and wine.
• Add bay leaves, rosemary, basil, 1/2 teaspoons of salt, and 3 -4 grinds of pepper. Stir a bit to spread spices around, and bring to a boil. Once boiling close lid and turn down to low heat. Let simmer for 1 hour, turning chicken pieces over with tongs every 20 minutes or so. Enjoy!
• Note: Sauce tends to reduce quite a bit, so if you want more sauce, add more chicken broth after half an hour or so.

Steps:

• In a medium saucepan, cook rice according to package instructions. Spread 3 cups cooked rice on a rimmed baking sheet to cool; refrigerate for Chicken Fried Rice, up to 1 day. Cover remaining rice in pan to keep warm; set aside.
• While rice is cooking, season chicken with salt and pepper. In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Working in batches, cook chicken until browned, 4 to 5 minutes per side; transfer to a plate (reserve pot).
• Return chicken and any juices to pot; add wine and thyme. Bring to a boil; reduce to a simmer, and cook, partially covered, until chicken is opaque throughout, 10 to 15 minutes. Remove 4 chicken thighs; refrigerate for Chicken Fried Rice, up to 1 day.
• Add peas and tomatoes to pot; cook, stirring occasionally, until tomatoes are softened, 4 to 5 minutes. Stir in lemon juice; season with salt and pepper. Serve chicken and vegetables over rice, garnished with thyme sprigs.