Rustic Provençal Chicken with Rosemary and Lemon

Ingredients

• 4 pieces chicken thighs, bone-in, skin-on
• 2 tablespoons olive oil
• 1 tablespoon butter
• 4 cloves garlic, minced
• 1 whole lemon, sliced
• 2 sprigs fresh rosemary
• 1 cup chicken broth
• 1 cup dry white wine
• to taste salt
• to taste black pepper, freshly ground

Method

1. 01
   Preheat your oven to 375°F (190°C).
2. 02
   Heat olive oil and butter in a large, ovenproof skillet over medium-high heat.
3. 03
   Season the chicken thighs with salt and freshly ground black pepper. Brown them on both sides in the skillet, about 5 minutes per side. Remove and set aside.
4. 04
   In the same skillet, add minced garlic and sauté until fragrant, about 1 minute.
5. 05
   Add lemon slices and rosemary sprigs to the skillet, stirring briefly to release their aromas.
6. 06
   Pour in the chicken broth and white wine, bringing the mixture to a simmer while scraping up any browned bits from the bottom of the skillet.
7. 07
   Return the chicken thighs to the skillet, skin side up. Ensure they are partially submerged in the liquid.
8. 08
   Transfer the skillet to the preheated oven and bake for 30-35 minutes, or until the chicken is cooked through and tender.
9. 09
   Remove the skillet from the oven and let it rest for 5 minutes before serving.
10. 10
    Serve the chicken with the pan sauce, garnished with additional fresh rosemary if desired.