ChezCindy: Roasted Chicken Thighs with White Wine Sauce

 

This chicken recipe is great for most anytime of the year.  The sauce is built with white wine and chicken broth.  Delicious served with roasted vegetables, risotto, or rice pilaf.  The recipe uses a small amount of wine for the sauce.  So, choose a wine that is delicious to drink and then serve the remaining wine with the meal.  

Roasted Chicken Thighs with White Wine Sauce

1 1/2 lemons, one lemon thinly sliced, and half-lemon cut into wedges
6 large boneless chicken thighs
2 teaspoons kosher salt, divided  
1 teaspoon pepper, divided
21-ounces jarred medium artichoke hearts, quartered or halved
4 tablespoons olive oil, divided, additional for serving
1 1/2 teaspoons dried oregano
2 tablespoons minced shallots
2 garlic cloves, minced
1/8 teaspoon crushed red pepper flakes
1/3 cup dry white wine
3/4 cup unsalted chicken broth
1 tablespoon chopped parsley for garnish

Preheat oven to 425 degrees.  Thinly slice one lemon, cutting the half-lemon into 2 wedges, setting these aside.  Using paper towels, pat dry the chicken, seasoning lightly with salt and pepper on both sides.  

Add 3 tablespoons olive oil to a large 12-inch skillet.  Place the chicken thighs presentation-side down into the pan.  Place the skillet over medium-high heat, cooking on this side for 6-8 minutes until golden brown.  Turn the chicken over cooking on the second side for 1-2 minutes.  The chicken is not cooked through at this time.  Remove the chicken to a baking sheet, scatter half of the lemon slices over the chicken and the remaining half onto the baking sheet around the chicken.  Set aside the skillet to make the sauce while the chicken is roasting.  Place the baking sheet into the hot oven, roasting until the chicken is cooked through to 165 degrees, about 8-10 minutes.  Remove from the oven and keep warm. 

While the chicken is roasting, return the skillet to medium heat to make the sauce.  Add the remaining tablespoon of olive oil, oregano, shallots, garlic, red pepper flakes, stirring and cooking for about 1 minute.  Remove the skillet from the heat, add in the wine.  Continue cooking until the wine is reduced by half, about 1-2 minutes.  Add in the broth and artichokes, cooking for 2-4 minutes.  Squeeze 1 lemon wedge into the sauce, adding salt and pepper to taste.  Taste the sauce, adjusting for seasoning as needed, adding the second lemon wedge and additional olive oil if desired.  Transfer the chicken and lemons from the baking sheet nestling into the skillet, along with any juices.  Sprinkle with chopped parsley and serve.