Lemon, Thyme and White Wine Chicken - LeGourmetTV. This is a great, easy, tasty, weeknight meal.
4 chicken thighs, skin on and bone in
1 yellow onion, quartered
½ lemon, sliced
3 cloves garlic, unpeeled
5 sprigs thyme
⅛ cup (30ml) olive oil
½ cup (125ml) white wine
¾ cup (175ml) chicken stock
Preheat oven to 355°F (180°C).
Place the chicken, onion, lemon, garlic, thyme and oil in a bowl and toss to combine. Heat a large heavy-based dutch oven or pan over high heat. Cook the chicken, onion, lemon, garlic and thyme, for 3--4 minutes each side or until golden. Add the wine to the pan and cook for 30 seconds, scraping the bottom of the pan with a wooden spoon. Add the stock and bring to the boil. Roast in the oven for 30--35 minutes or until the chicken is cooked through.
Serve with rice, couscous, or roasted veg.
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