A couple of weeks ago I made this recipe as a quick dinner and as a way to use up some chicken thighs we had in the freezer. We love recipes that incorporate lemon and chicken. Yum! This recipe was great for a weeknight and when paired with parmesan orzo and some green beans it's perfect. I cut the recipe in half and there was just enough for us to eat that night and have leftovers for Alex to have the next day.
One thing I enjoyed about the dish was that there was plenty of sauce to drizzle over the top and soak into the parmesan orzo. Because we were out of white wine, I used chicken broth with a little white wine vinegar. I am looking forward to the day we have white wine on had so I can try this again!
Chicken Thighs Braised in White Wine
Source: Everyday Food, Serves 4
8 bone-in skinless chicken thighs (about 2 3/4 pounds) (I used boneless)
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
Cooked rice, for serving (optional)
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. (the meat cooked a little quicker, due to no bone)
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 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.
Creamy Parmesan Orzo
One thing I enjoyed about the dish was that there was plenty of sauce to drizzle over the top and soak into the parmesan orzo. Because we were out of white wine, I used chicken broth with a little white wine vinegar. I am looking forward to the day we have white wine on had so I can try this again!
Chicken Thighs Braised in White Wine
Source: Everyday Food, Serves 4
8 bone-in skinless chicken thighs (about 2 3/4 pounds) (I used boneless)
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
Cooked rice, for serving (optional)
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. (the meat cooked a little quicker, due to no bone)
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 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.
Creamy Parmesan Orzo
(adapted from Cooking Light)
Ingredients:
1 tablespoon butter
1 cup orzo
1 1/4 cups fat-free, less-sodium chicken broth
1 1/4 cups water
1/4 cup (1 ounce) grated fresh Parmesan cheese
2 tablespoons chopped fresh basil (I used dried)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 teaspoons pine nuts, toasted (I omit)
Preparation:
Heat butter in a medium saucepan over medium heat. Add orzo, and cook 3 minutes, stirring constantly. Stir in broth and water; bring to a boil. Reduce heat, and simmer until liquid is absorbed and orzo is done (about 15 minutes). Remove from heat; stir in cheese, basil, salt, and pepper. Sprinkle with the pine nuts. Serve immediately.
Yield: 4 servings (serving size: 1/2 cup)
Ingredients:
1 tablespoon butter
1 cup orzo
1 1/4 cups fat-free, less-sodium chicken broth
1 1/4 cups water
1/4 cup (1 ounce) grated fresh Parmesan cheese
2 tablespoons chopped fresh basil (I used dried)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 teaspoons pine nuts, toasted (I omit)
Preparation:
Heat butter in a medium saucepan over medium heat. Add orzo, and cook 3 minutes, stirring constantly. Stir in broth and water; bring to a boil. Reduce heat, and simmer until liquid is absorbed and orzo is done (about 15 minutes). Remove from heat; stir in cheese, basil, salt, and pepper. Sprinkle with the pine nuts. Serve immediately.
Yield: 4 servings (serving size: 1/2 cup)
1 comment:
The chicken sounds amazing. I'm going to try it out tonight.
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