Yields:
4
Prep Time:
10 mins
Total Time:
1 hr
Jump to recipeWarning: You will be addicted to this lemon sauce.
Advertisement - Continue Reading Below
Ingredients
- 8
chicken thighs
kosher salt
Freshly ground black pepper
- 1 Tbsp.
extra-virgin olive oil
- 1 Tbsp.
butter
- 3
cloves garlic, minced
- 1
onion, chopped
- 1/2 cup
dry white wine (such as Sauvignon Blanc)
- 1 cup
low-sodium chicken stock
- 2
lemons
- 1/4 cup
heavy cream
- 1 cup
wild rice
- 1/4 cup
chopped fresh parsley
Directions
- Step 1Preheat oven to 475°. Preheat large cast-iron skillet on high heat. Rinse chicken and pat dry thoroughly; season with salt and pepper. Add oil and butter; cook chicken skin side down in two batches until skin is crisp and golden brown, about 5 minutes. Transfer to a dish skin side up and set aside.
- Step 2Reduce skillet heat to medium-high; add garlic, onion, salt and pepper and cook for 1 minute. Deglaze pan with white wine and chicken stock; scrape bottom of pan and bring to a boil. Add zest and juice of one lemon, then cut remaining lemon into wheels and add to sauce. Stir in cream, then bring to a boil and place chicken in the skillet skin side up in a single layer and bake for 20 minutes.
- Step 3Meanwhile, cook the wild rice according to package directions.
- Step 4Add cooked wild rice to the skillet to absorb the sauce. Garnish with parsley and serve in skillet immediately.
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below