Ingredients
- 2 to 2 1/2 pounds bone-in skin-on chicken thighs (8 thighs)
- Salt & ground black pepper
- 2 tablespoons olive oil
- 2 tablespoon butter
- 6 to 7 garlic cloves, finely chopped
- 1 cup shallot, chopped
- 1 tablespoon fresh herbs (of choice or amount you desire)
- 1/3 cup white wine
- 1/2 cup lemon juice (fresh is best)
- 1 cup chicken broth
- Crusty bread
How to Make
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Step 1: Preheat your oven to 350 degrees.
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Step 2: Generously salt and pepper the chicken on both sides.
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Step 3: In a large oven-proof skillet with high sides and a lid, melt the olive oil and butter over medium-high heat. Add the chicken thighs and brown well on both sides, especially the skin side (don't skip this step!). Remove from the pan to a plate, and set aside.
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Step 4: Add in all the garlic, shallots and herbs of choice to the pan and sauté until the shallots become limp; about 2-3 minutes.
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Step 5: Add the wine, lemon juice and chicken broth to the pan and stir to remove any browned bits from the bottom of the pan. Bring to a simmer and add the chicken thighs back to the pan.
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Step 6: Place the lid on the pan and put the pan in the pre-heated oven for 20 minutes. Remove the lid and cook for an additional 20 minutes or until the internal temperature of the chicken thighs reaches 160-165 degrees (it will continue to cook when removed from the oven).
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Step 7: Remove chicken from the skillet. Serve with the juice and crusty bread.
Tips & Variations
- Oven-proof skillet
We hope you enjoy this recipe!
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