Recipe Station

This chicken recipe goes great with a side salad or even some green beans. The chicken really has a lot of flavor the next day and is great in salads.

Here Is What You Need To Do… 

Directions To Follow:

1. Preheat the oven to 350 degrees.
2. Heat the olive oil in an ovenproof skillet over medium heat.
3. Sprinkle the chicken thighs with salt and pepper, then dredge both sides in flour.
4. Add them, skin side down, to the pan and cook them, shaking and moving them around the pan, until the skin is golden, about 3 to 4 minutes.
5. Turn them to the other side and cook for another couple of minutes, then remove them to a plate.
6. Add the onions and garlic to the pan and stir to cook, about 3 minutes. Pour in the wine, then stir and let it reduce for 1 to 2 minutes.
7. Add the broth, along with half the lemon zest.
8. Cut the lemon in half and squeeze in the juice. Sprinkle in a little salt and pepper, and let it cook for 1 to 2 minutes, stirring continually.
9. Nestle the chicken thighs back into the pan, skin side up. (They should not be submerged; the liquid should come up about halfway up the sides of the chicken.) Place the lid on the skillet (if you're using an iron skillet without a lid, you can invert a second skillet on top) and place it in the oven. Let it cook in the oven for 15 minutes. Remove the lid, then spoon the sauce onto each chicken thigh. Continue cooking in the oven with the lid off for 15 minutes, making sure it doesn't get too brown.
10. Stir the rest of the lemon zest with a little salt into the cooked rice. Serve the chicken with the rice, spooning sauce over the top.

Finished!

These chicken thighs go well with just about anything, but we recommend serving them with a vegetable or two. Pretty much any veggie will do, but we're partial to green beans or maybe some tender carrots.

Happy Baking & Enjoy!

Article Source: The Pioneer Woman