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Ingredients
- 4 (1 1/4 pound) chicken thighs
- 1 1/2 tablespoon(s) fresh rosemary leaves, chopped
- 1 teaspoon(s) grated lemon zest
- 1 teaspoon(s) kosher salt
- 1/2 teaspoon(s) freshly ground pepper
- Olive oil cooking spray
- 2/3 cup(s) dry white wine
Directions
- Remove bones and excess fat from chicken thighs, leaving skin intact. Combine rosemary, zest, salt, and pepper in a small cup; rub mixture over chicken.
- Spray a large nonstick skillet with cooking spray and place over medium heat. Add chicken, skin side up, and cook 5 minutes. Turn chicken skin side down. Place a heavy cast-iron skillet over chicken and continue to cook 10 to 12 minutes, or until skin is crisp and chicken is cooked through.
- Transfer chicken to plates. Pour wine into skillet, raise heat to high, and boil 2 minutes, scraping up browned bits from bottom of skillet with a wooden spoon; spoon over chicken.
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