Wednesday, February 1, 2017

Quick Chicken



  • 8 skinless, boneless chicken thighs (about 1 1/2 pounds)
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil, divided
  • 1/2 cup dry white wine
  • 2 tablespoons capers, drained
  • 4 garlic cloves, crushed
  • 1 fresh thyme sprig
  • 3/4 cup unsalted chicken stock
  • 1 1/2 tablespoons fresh lemon juice
  • 1 tablespoon unsalted butter
  • 2 tablespoons chopped fresh flat-leaf parsley


How to Make It

  • Sprinkle chicken with 1/4 teaspoon salt and pepper. Heat a skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken to pan; cook 5 minutes. Turn chicken over. Add wine, capers, garlic, and thyme to pan; cook 2 minutes. Add remaining 1/4 teaspoon salt, remaining 2 tablespoons oil, and stock to pan; bring to a boil. Reduce heat to medium; cook 8 minutes. Remove pan from heat. Stir in lemon juice and butter. Sprinkle evenly with parsley.
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