Chicken with Lemon, Garlic and Basil
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
4 -6 servings
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Course
Main Course
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Cuisine
American
Chicken with Lemon, Garlic and Basil
Description
Chicken with Lemon, Garlic and Basil starts with bone-in, skin-on chicken thighs that are seasoned with salt and pepper, then browned skin-side down in olive oil for a crispy exterior and rich flavor. After browning, the chicken is set aside while a sauce base is prepared in the same pan using onions, garlic, and flour to build body. White wine is added and simmered to deglaze, bringing depth and mild acidity to the sauce.
The sauce continues with chicken broth, honey, lemon juice, and lemon zest, lending a bright and slightly sweet note that harmonizes with the savory elements. Fresh torn basil is incorporated to add herbal brightness. The chicken is returned to the pan to finish cooking in this flavorful liquid, resulting in tender meat infused with the aromatic sauce.
This dish pairs well with side dishes that can soak up the sauce, such as rice or crusty bread. It offers a balance of textures, with the crisp skin and moist meat complemented by the tangy, fragrant sauce.
Ingredients
- 6-8 chicken thighs bone in, skin on (about 1 1/2 lb / 0.75 kg)
- 1 tablespoon olive oil
- kosher salt coarse
- black pepper freshly ground
- 6 garlic finely chopped (about 3 tablespoons, cloves
- 1 onion chopped (about 1/2 cup, small
- 2 tablespoons all-purpose flour
- 1/2 cup white wine 120 ml, dry
- 1 teaspoon honey
- 3 tablespoons lemon juice from about 1 lemon
- 1 1/2 teaspoons lemon finely grated (from 1 lemon, zest
- 2 cups chicken broth 475 ml
- 1 cup basil leaves torn or coarsely chopped (about 1 large bunch) (more for garnish, fresh
- 1 lemon thinly sliced, for garnish
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.
User Reviews
Overall Rating
4.6
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