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How to make it

  • Bring a large skillet with a lid up to medium heat. Sprinkle thighs with salt and pepper. Add olive oil and butter to skillet and swirl to distribute then add thighs. Brown on both sides, about 2-3 minutes a side.
  • Remove chicken and set aside. Add shallot to the skillet and stir for 10 seconds. Add white wine and reduce heat to medium low. Deglaze the pan with the wine by scraping all the brown bits off the bottom. Return chicken to the pan and cover. Cook for 5 minutes. Add herbs and cook for another 5 or until cooked through.
  • Remove from heat and juice half the lemon over top. Serve the rest of the lemon as wedges on the side.

Reviews & Comments 4

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    " It was excellent "
    frankieanne ate it and said...
    I absolutely loved this! I didn't have shallots so I used white onion. Also just had plain parsley. Sqeezed the lemon juice into the sauce. Loved the lemony, buttery wine-y sauce. Its a keeper. Put my picture up there and added this to IMI on 1/18/15.
    Chicken Thighs With Herbs White Wine And Lemon
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  • jaybee 6 years ago
    This saved my life. thanks! Use the alternatives I used and see how you like it.
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    " It was excellent "
    peepers ate it and said...
    I'm right there with Kidaria because I love chicken too. Thanks for this recipe, it's a 5!
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    " It was excellent "
    kidaria ate it and said...
    Chicken is a favourite in my household. I love trying simple tasty new recipes like yours. Perfect! Thx.
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    " It was excellent "
    raelene1951 ate it and said...
    Sounds terrific and easy...nice combo!
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