Braised Chicken Thighs in White Wine with Lemon
Bone-in chicken thighs braised in dry white wine with garlic, thyme, and lemon slices, then finished with a silky butter and parsley sauce. The meat becomes tender and absorbs the bright, herbaceous flavors of the braise, while the reduced cooking liquid transforms into a luxurious pan sauce.
Ingredients
- 8 skinless bone-in chicken thighs
- salt
- pepper
- 4 garlic cloves, thinly sliced
- 1 cup dry white wine
- ¼ teaspoon dried thyme
- 1 lemon, cut into 8 thin slices
- 1 tablespoon fresh lemon juice
- 1 tablespoon butter, cut into pieces, coldheavy cream1 tablespoon butter = 2 tablespoons creamdairy-free-subricher
adds more body to sauce
Full guide → - 2 tablespoons flat leaf parsley, chopped
Instructions
- 1
Arrange chicken thighs bone side up in a 12-inch skillet with tight-fitting lid; season with salt and pepper.
- 2
Add garlic, wine, and thyme to the skillet.
- 3
Bring to a boil, then reduce to a simmer. Cover and cook.
- 4
Turn chicken over and place a lemon slice on each piece. Cover and continue simmering until tender.
- 5
Transfer chicken and lemon slices to a platter; cover with foil to keep warm.
- 6
Bring cooking liquid to a boil; cook until reduced to 1/2 cup.
- 7
Remove from heat. Stir in butter, parsley, and lemon juice until butter softens and sauce is smooth.
- 8
Season with salt and pepper. Serve chicken with sauce.
Tips
Use a skillet with a tight-fitting lid to maintain moisture during braising.
Bone-in thighs stay moister than boneless cuts; do not substitute with breasts to avoid dry meat.
Cold butter stirred off heat creates a silkier sauce than cooking butter into the liquid.
Good to Know
Refrigerate cooked chicken and sauce in an airtight container up to 3 days. Reheat gently in a skillet over medium-low heat.
Braise chicken up to 1 day ahead; store in braising liquid. Prepare sauce just before serving for best texture.
Spoon sauce over chicken. Serve with crusty bread, rice, or roasted vegetables to catch the pan sauce.
Common Mistakes
Do not skip the lemon slices placed on the chicken; they infuse the braise and prevent drying.
Do not reduce the sauce past 1/2 cup to avoid overly salty concentration.
Do not stir butter in while the liquid is boiling to avoid breaking the emulsion; add off heat.
Substitutions
Dairy-Free Swaps
adds more body to sauce
Full guide →