Chicken Thighs in a Lemon Wine Sauce – Recipe

Your whole family will love this dish. When you serve it, I guarantee it will look like something from a fine restaurant.  You don’t have to tell them how easy it was to make.  If you need to double or triple the recipe, see my notes below.  I like to serve this with rice and a vegetable, but it is also great over pasta.  You can remove the chicken from the pot and toss in some cooked pasta and top with grated cheese. To make this recipe Gluten Free just use Corn Starch in place of the Flour and Gluten Free Chicken Stock.

Ingredients

8 chicken thighs (I like to use the skinless boneless ones but the bone in is great too)

1/2 cup all-purpose flour or Corn Starch for a Gluten Free version

1/4 cup corn oil

1 sweet yellow onion, sliced thin

12 cloves garlic, peeled and smashed

1/4 cup freshly squeezed lemon juice

4 thin slices of lemon

1 cup chicken broth

A handful of fresh parsley, chopped, plus extra for garnish

3 tablespoons butter

1 cup dry white wine

¼ cup grated Parmesan cheese

Seasoned salt and fresh ground black pepper

Directions

Preheat the oven to 350 degrees F.

Season thighs well on both sides with seasoned salt and fresh ground black pepper.  Place the flour in a shallow dish.  Then, dredge the chicken in the flour and place on a separate plate.   (Dredge=The process of pulling foods through dry ingredients to coat them before cooking.)

Place Dutch Oven pan (picture) with 2 to 3-inch sides on the stovetop.  Add oil and heat over medium-high heat. When the oil is hot but not smoking, add the thighs and brown well on both sides, about 5 or 6 minutes. Remove the chicken from the pan and set aside.

Add the onions to the oil and cook, stirring to scrape up any browned bits at the bottom of the pan. Cook for about 5 minutes. Add the garlic, and season with salt and pepper. Cook for another minute or two. Add the wine, lemon juice, and chicken broth.  Let mixture simmer for a minute or two. Add the butter and allow it to melt.

Place the chicken thighs on top of the sauce. Top with chopped parsley and lemon slices. Cover with lid, and place in the middle of the oven. Bake for 20 minutes, remove the lid and cook an additional 20 minutes.  Before serving sprinkle with a garnish of fresh parsley and the ¼ cup of Parmesan cheese.

Cook’s notes:

If you want to double or triple this recipe, you can brown your chicken in batches in a frying pan and place in a large roasting pan.  Make the sauce in the frying pan and add the sauce to the roasting pan with the chicken.  Cover with aluminum foil. Remove the foil halfway through the cooking process.