thepioneerwoman4.0
Pan-Roasted Chicken Thighs
Chicken thighs are my life. Absolutely, positively my life.
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 5 min🔥 Cook: 40 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●skillet
- ●pan
📝 Preparation Steps
1
Preheat the oven to 350 degrees.
2
Heat the olive oil in an ovenproof skillet over medium heat.
3
Sprinkle the chicken thighs with salt and pepper, then dredge both sides in flour. Add them, skin side down, to the pan and cook them, shaking and moving them around the pan, until the skin is golden, about 3 to ⏱️ 4 minutes. Turn them to the other side and cook for another couple of minutes, then remove them to a plate. If there is excess grease, pour off all but about 1/4 cup.
Salt And Pepper, to taste
4
Add the onions and garlic to the pan and stir to cook, about ⏱️ 3 minutes. Pour in the wine, then stir and let it reduce for 1 to ⏱️ 2 minutes. Add the broth, along with half the lemon zest. Cut the lemon in half and squeeze in the juice. Sprinkle in a little salt and pepper, and let it cook for 1 to ⏱️ 2 minutes, stirring continually.
Garlic, Minced5 clovesSalt And Pepper, to taste
5
Nestle the chicken thighs back into the pan, skin side up. (They should not be submerged; the liquid should come up about halfway up the sides of the chicken.) Place the lid on the skillet (if you're using an iron skillet without a lid, you can invert a second skillet on top) and place it in the oven. Let it cook in the oven for ⏱️ 15 minutes. Remove the lid, then spoon the sauce onto each chicken thigh. Continue cooking in the oven with the lid off for ⏱️ 15 minutes, making sure it doesn't get too brown.
6
Stir the rest of the lemon zest with a little salt into the cooked rice. Serve the chicken with the rice, spooning sauce over the top.
Cooked Rice, For Serving
Nutrition Facts
calories
715 Calories
fat Content
46 g
fiber Content
2 g
sugar Content
2 g
sodium Content
842 mg
protein Content
37 g
trans Fat Content
0 g
cholesterol Content
190 mg
carbohydrate Content
31 g
saturated Fat Content
11 g
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