Chicken with Lemon, Garlic and Basil

Name: Chicken with Lemon, Garlic and Basil
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 -6 servings
Ingredients: 6-8 chicken thighs; 1 tablespoon olive oil; coarse kosher salt; freshly ground black pepper; 6 garlic cloves; 1 small onion; 2 tablespoons all-purpose flour; 1/2 cup dry white wine; 1 teaspoon honey; 3 tablespoons lemon juice; 1 1/2 teaspoons lemon zest; 2 cups chicken broth; 1 cup fresh basil; 1 lemon

User Reviews

4.6

57 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
4 -6 servings
Course
Main Course
Cuisine
American

Chicken with Lemon, Garlic and Basil

Reese Summers

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This chicken with lemon, garlic and basil - the flavors of an Italian summer - cooks in one pan and gets a delicious crispy skin.

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Ingredients

Servings

6-8 chicken thighs bone in, skin on (about 1 1/2 lb / 0.75 kg)
1 tablespoon olive oil
coarse kosher salt
freshly ground black pepper
6 garlic cloves finely chopped (about 3 tablespoons)
1 small onion chopped (about 1/2 cup)
2 tablespoons all-purpose flour
1/2 cup dry white wine 120 ml
1 teaspoon honey
3 tablespoons lemon juice from about 1 lemon
1 1/2 teaspoons lemon zest finely grated (from 1 lemon)
2 cups chicken broth 475 ml
1 cup fresh basil leaves torn or coarsely chopped (about 1 large bunch) (more for garnish)
1 lemon thinly sliced, for garnish

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Instructions

Preheat your oven to 375ºF (190ºC).
Trim any excess fat from the chicken and pat them dry. Generously season each thigh on both sides with salt and pepper.
Pre-heat a heavy-bottomed skillet or dutch oven on medium-high for a minute and then add the oil. Add the thighs, skin-side down and cook until deeply browned (5-7 minutes). Don’t crowd the pan, work in batches if necessary. Turn and lightly brown other side (3-5 minutes). Remove thighs to a plate and set them aside.
Lower the heat to medium and if the chicken has released a lot of fat, remove most of it, leaving about a tablespoon and a half. Add onions and cook until just soft, 4-5 minutes. Add garlic and stir for one minute more. Add flour and stir it into the onions, cook for 1-2 minutes. Whisk in the wine and let it simmer for 3 minutes while scraping up any brown bits with a wooden spoon. Whisk in the broth, honey, lemon juice and zest and bring to a simmer. Taste sauce for seasoning, add salt and pepper as needed. Stir in half the basil and add back the chicken, skin-side up and place it, uncovered, into the oven. Cook for 25-35 minutes, or until chicken is cooked through (165º F / 74º C on an instant read thermometer). Sprinkle over the rest of the basil, garnish with sliced lemons and serve.