Chicken in White Wine
An easy one pan dish that is full of flavour!
Ingredients:
9 bone-in chicken thighs, skin on
8 ½ oz onion, thinly sliced
3 tbsp olive oil
1 ½ tsp paprika
Salt and pepper, to taste
2 ½ cups white wine
2 bay leaves
Juice of ½ lime
2 tbsp cold butter
Fresh cilantro, for garnish
Directions:
Prepare the Chicken: Pat the chicken thighs dry with paper towels. Season both sides with salt, pepper, and paprika.
Sear the Chicken: In a cast-iron pan, heat olive oil over medium-high heat. Add the chicken thighs, skin-side down, and sear until golden brown on both sides. Remove the chicken from the pan and set it aside on a plate.
Sauté the Onions: In the same pan, add the sliced onions and season with a pinch of salt. Sauté, stirring occasionally, until the onions begin to caramelize and soften, about 5-7 minutes.
Deglaze & Simmer: Pour in the white wine to deglaze the pan, scraping up any browned bits. Add the chicken thighs back into the pan, along with the bay leaves. Bring the mixture to a boil, then cover and reduce the heat to low. Let it simmer for about 35 minutes, or until the chicken is fully cooked and tender.
Reduce the Sauce: Remove the lid and continue to simmer the sauce, allowing the liquid to reduce and thicken slightly.
Finish the Sauce: Once the chicken is cooked through, remove it from the pan. Add the cold butter and lime juice to the pan, stirring until the butter melts and the sauce becomes smooth and velvety.
Serve: Return the chicken thighs to the pan, coating them in the sauce. Garnish with fresh cilantro and serve immediately.
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