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Try to stay away from the sweet white wines when picking out a wine for this chicken. You want a dry white wine that isn't too sweet so that the flavors won't clash. The lemon in this recipe is meant to be potent in the chicken, so feel free to be generous with the lemon squeezing.

Let's Get Started…

The Ingredients To Gather:

• 1 lemon
• 4 large or 8 boneless chicken thighs
• Kosher salt and freshly ground black pepper
• 3 teaspoons olive oil, divided
• 3 sprigs oregano
• 1 tablespoon minced shallot
• 1/2 garlic clove, minced
• 1/8 teaspoon crushed red pepper flakes
• 1/4 cup dry white wine
• 1/2 cup chicken broth

The Step By Step Directions To Follow:

1. Preheat oven to 425°
2. Add chicken, skin side down. Place skillet over medium heat and cook, letting skin render and brown, and pouring off excess fat to maintain a thin coating in pan, until chicken is cooked halfway through, about 10 minutes.
3. Scatter half of lemon slices over chicken and half on bottom of skillet (the slices on top of the chicken will soften; those in the skillet will caramelize). Transfer skillet to oven, leaving chicken skin side down.
4. Add oregano sprigs, shallot, garlic and red pepper flakes; cook, stirring frequently, until fragrant, about 1 minute.
5. Remove skillet from heat. Add wine; cook over medium heat until reduced by half, 1-2 minutes.
6. Add broth; cook until thickened, about 3 minutes.

Finished!

Wasn't that one of the fastest chicken dinners you've ever made?! It's quick and fun and produces an incredibly tasty dinner. Lemon is such a great touch when it comes to chicken. Serve with seasoned potatoes and a salad for a complete, healthy dinner and you'll be left feeling happy and satisfied.

Happy Cooking & Enjoy!

Article Source: Bon Appetit