Lemony Chicken Thighs
Serves 4
What to Pair With
Chicken thighs are a weekly menu staple in my house because I get that roasted chicken dinner experience with less time and fuss than cooking a whole chicken. The vegetable additions are totally up to you. This recipe also covers the one-pot, mostly hands-off rule of weeknight cooking to make things even easier. A simple salad on the side and a crusty loaf of bread makes this a satisfying and easy family meal. Add potatoes or your favorite vegetables to feed a hearty appetite! Enjoy!
Ingredients
8 bone-in chicken thighs
1 lemon, halved and sliced
1/2 pint cherry tomatoes
2 teaspoons salt
1/4 cup white wine
1 tablespoon Dijon mustard
Butter
Lemon
Preparation
Preheat oven to 400 degrees.
Salt and pepper both sides of the chicken.
In a large pan over medium heat, cook the chicken skin side down for 10 min or until skin is crispy.
Scatter the lemon slices and tomatoes around the chicken.
Turn over chicken and cook another 10 min.
Place in oven and cook 20 min. Remove from oven. The lemons are now caramelized and the tomatoes have burst open.
Remove thighs from pan and place pan over medium heat.
Add wine and deglaze pan. Cook for 5 min.
Add mustard and butter. Stir to combine. Reduce until thickened. Squeeze a lemon in the sauce and combine.
Place thighs on a plate and spoon sauce over the chicken.
Note: spoon out some of the chicken fat before deglazing if you prefer a lighter dish.
Chris Chisholm is a Certified Specialist of Wine and a graduate of Boston University Wine Studies and Wine Making programs. He is also a graduate of Cook Street School of Culinary Arts in Denver, CO. He has worked as a personal chef and chef instructor.
If you have any questions, email Chris at chris@snugharborwine.com. You can also follow Chris on Instagram @winechefchris for more delicious food photos!