I’m pretty sure that I am addicted to chicken thighs. Make of that what you will, but it’s true. I’ve always eaten chicken breast, because you know, blah-blah low fat and full of protein, but you know what? Sometimes it tastes like chicken butt.
Dry chicken butt.
All chicken butt talk aside, chicken breasts do take a fine hand and control to cook nicely. I do use chicken breast, indeed I have lots of recipes for it on this website. But when I don’t have time to sit there and pull it out of the oven at exactly 165°F, I don’t use chicken breast.
Thus, I am a thigh girl, through and through.
Chicken thighs just cook better in sauces. They are very hard to overcook. They work well in the slow cooker.
All hail the chicken thigh!
So, let’s talk about that sauce for a second.
Sure, it ain’t the prettiest sauce. But beauty is in the eye of the beholder.
Behold butter. Behold chicken stock, lemon juice, white wine and a wee smidge of garlic powder.
Behold the ugliest, tastiest sauce ever. Ok, to me it’s not ugly, I love a sauce with crispy bits of chicken in it. To me, this is gorgeous.
Remember my Creamy Garlic & Parmesan Chicken & Potatoes? That’s pretty much the most popular chicken recipe on my website….and this sauce…is better.
You take this chicken out, you plate it and you darn well spoon that ugly sauce all over it. I called this Better-Than-A-Restaurant Rosemary Lemon Butter Chicken because it IS.
I would serve this in any restaurant I owned. Happily. Because BUTTER AND WINE SAUCE.
If I ordered this in a restaurant, I would be thrilled to pay for it.
But, again, it’s called Better-Than-A-Restaurant Rosemary Lemon Butter Chicken because you can make it at home!
You can definitely make the sauce stretch for 8 chicken thighs and remember, taste test the chicken stock mixture before you add it to the skillet and fine tune it to your liking.
Love you more than chicken thighs,
- 6-8 chicken thighs skin on
- 3 tbsp salted butter
- 1/2 cup strong chicken broth
- 1/2 tsp garlic powder
- 1/4 cup semi-dry to dry white wine
- 1 in lemon cut half
- 3-4 tbsp fresh rosemary
salt and pepper to taste
Pre-heat the oven to 375 degrees F.
In a medium or large oven safe skillet, melt the butter over medium-high heat.
Place the chicken thighs in the skillet and fry until golden brown and crispy, turning occasionally to cook both sides.
In a large measuring cup, whisk together the broth, garlic powder, white wine and squeeze the juice from one lemon half into the mixture. Pour into the skillet and mix into the butter mixture.
Cook for another 5 minutes, stirring the sauce occasionally.
Take the other lemon half and cut into slices. Place on top of chicken if desired. If you want the chicken to stay crisp, omit this step.
Sprinkle the rosemary over the chicken.
Place into the oven.
Bake for another 30-35 minutes until the chicken thighs are cooked.
Remove and serve.
- Serving Size: 4