Lunch

Wine Braised Chicken

INGREDIENTS

300 gms- Chicken Thighs, with skin
Salt and Pepper– To Taste
10 gms – Garlic, Thinly sliced
½ cup– Cooking White Wine
¼ Teaspoons- Dried Thyme
1/2 No- Sweet lime, cut into thin slices
1 tablespoon- Fresh Lemon Juice
Few Sprigs of thyme
1 Tbsp – Butter
1 Tsp – Chopped Parsley
Cooked Rice, for serving (optional)

INSTRUCTIONS

1 Season and arrange chicken thighs, in a fry pan with lid. Put skin side first.
2 Add garlic, wine and thyme sprig. Bring to a boil; reduce to a simmer. Cover and cook 12 minutes.
3 Turn chicken over. Place a sweet lime slice and a sprig of thyme on each piece; cover and continue simmering until tender, another 5 minutes.
4 Remove chicken and lemon slices in to a platter. Do not discard garlic and liquid in pan.
5 Bring liquid in pan to a boil; cook until reduced about 5 minutes.
6 Remove pan from heat. Add butter, parsley and lemon juice.
7 Stir until butter has melted and sauce is smooth.
8 Season with salt and pepper. Pour sauce over chicken and serve with rice.

Preferred recipes by Chef Rakesh Sethi.

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