Servings 6(depending on the size of the chicken thighs)
Author Alida Ryder
8chicken thighs (skin-on, bone in)
2tbspfresh rosemaryfinely chopped
juice of 1 lemon
salt and pepper to taste
Pat the chicken thighs dry on both sides then generously season with the chopped rosemary, salt and pepper. Press the seasoning into the chicken thighs.
Place the chicken thighs, skin-side down into a cold skillet or frying pan. Set the pan over medium-high heat. This allows the fat to render slowly out of the chicken and will result in crispy skin.
Once the chicken is golden brown and crisp, turn over and cook for another 3-5 minutes on the other side until golden brown.
Remove the chicken from the pan and set aside.
Fry the garlic in the chicken fat left in the pan until fragrant. Add the wine and lemon juice. Scrape any sticky bits off the bottom of the pan. Place the chicken back into the sauce then reduce the heat and allow to simmer and cook for another 15-20 minutes, topping up the cooking liquid with water or chicken stock if the pan becomes dry. The chicken is cooked when it reaches 73°C/165°F on a meat thermometer.
Season the chicken and sauce to taste then serve with the pan sauce.