Okay I take that back. Keep reading me. For ever and ever and ever. And ever.
Ingredients (serves 4):
- 8 chicken bone-in skin-on chicken thighs
- 1 cup white wine
- 1-1/2 cups chicken stock
- 1-1/2 tbsp rosemary, finely chopped
- 3-4 garlic cloves, minced
- 2 tbsp chopped parsley
- juice of 1/2 a lemon
- olive oil, salt, pepper
- On medium-high heat, heat about 1 tbsp of olive oil in a large skillet that has a lid - one large enough to house all the thighs. Season the chicken with salt and pepper. Place in hot pan, skin side down, and cook without moving until they release naturally and the skin is golden brown - about 8 minutes. Be sure not to crowd the pan ... if you need, cook in batches. Once browned, turn over and cook for another 2-3 minutes on the other side. Remove from the pan and set aside.
- Drain all but 1 tbsp of the remaining fat from the pan. On medium heat, cook the garlic until just fragrant. Add the rosemary and cook another minute. Add the wine and bring to a boil. Reduce the wine by about 3/4. Add the chicken stock and then add the thighs back into the pan. Cover partially and simmer until fork-tender and cooked through, about 30 minutes. At this point, the pan juices should be reduced by about 1/3. If you like you can remove the thighs and keep warm while you reduce the sauce further on high heat ... I recommend this - you don't really need more than about 3/4 cup of jus, and concentrating the flavours only equals goodness.
- If you've concentrated the jus, add the chicken back into the pan. Squeeze lemon over and sprinkle with parsley. Serve with rice or potatoes or whatever the hell you want! Enjoy!