Ingredients:
1 tablespoon unsalted butter
1 tablespoon fresh rosemary, chopped or 1/4 teaspoon dried rosemary
4 chicken thighs, skin on,bone in
coarse salt
fresh ground black pepper
1/3 cup dry white wine
Directions:
Preheat oven to 350F.
Melt butter in a nonstick skillet over medium high heat; add rosemary; salt and pepper chicken thighs and saute, skin side down, until one side only is golden brown, about 4-5 minutes.
Transfer thighs, skin side up, to a baking pan; place in oven and bake thighs for 20 minutes; remove from oven and transfer thighs and juices back to nonstick skillet over medium heat.
Place another very heavy skillet atop the thighs, compressing them in the nonstick skillet; any flat-bottomed pan with a weight inside will work for this step.
Continue to saute until thighs are cooked through, 15-20 minutes, depending on size of thighs; remove thighs from skillet; add wine and deglaze pan; pour sauce over chicken and serve.
Servings: Serve
Time preparation: 5 min.
Time total: 45 min.