A Couple of Tipsy Chicks
Indulge in the rich, savory flavors of "A Couple of Tipsy Chicks," a deliciously elegant dish perfect for a cozy dinner for two. This recipe showcases tender, bone-in chicken thighs seared to golden perfection before being simmered in a luscious sauce of dry white wine, fresh rosemary, zesty lemon, and savory garlic. The addition of unsalted butter in the final steps lends a silky finish, while the skillet-to-oven cooking technique ensures juicy, perfectly roasted chicken every time. Easy enough for a weeknight yet impressive for date night, this dish is ready in under 45 minutes and pairs beautifully with crusty bread or roasted vegetables to soak up the irresistible sauce. Make your next meal memorable with this comforting yet refined chicken recipe!
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Recipe Information
Ingredients
- 2 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 0.5 cup dry white wine
- 1 sprig fresh rosemary
- 2 cloves garlic cloves, minced
- 1 piece lemon, zested and juiced
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 1 tablespoon unsalted butter
- 0.25 cup chicken stock
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.
Heat the olive oil in a large oven-safe skillet over medium-high heat.
Place the chicken thighs skin-side down in the skillet and sear for 3-4 minutes until the skin is golden and crispy. Flip and sear the other side for an additional 2 minutes. Remove the chicken thighs from the skillet and set aside.
Reduce the heat to medium and add the minced garlic to the skillet. Sauté for 30 seconds until fragrant.
Deglaze the pan by pouring in the white wine, scraping up any browned bits from the bottom of the skillet with a wooden spoon.
Stir in the lemon zest, lemon juice, chicken stock, and rosemary sprig. Let the mixture simmer for 2 minutes.
Return the chicken thighs to the skillet, skin-side up, and spoon some of the sauce over the top.
Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Once cooked, remove the skillet from the oven and stir the unsalted butter into the sauce. This will add richness and a glossy finish.
Serve the chicken thighs with the sauce spooned over the top. Garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.1 g | 48% | |
| Saturated Fat | 10.5 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 1063 mg | 46% | |
| Total Carbohydrate | 6.3 g | 2% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 1.6 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 39 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 331 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
