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Kimberley Crump: "THIS DISH WAS DELISH!!!! I wanted to keep eating…" Read More
11Ingredients
50Minutes
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Ingredients
US|METRIC
4 SERVINGS
- lemon
- 8 boneless chicken thighs (small skin-on)
- ground black pepper
- kosher salt
- olive oil (divided)
- 1 sprig oregano
- shallot (minced)
- garlic clove (minced)
- crushed red pepper flakes
- dry white wine (such as Sauvignon Blanc)
- low sodium chicken broth
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Reviews(17)
Kimberley Crump 3 years ago
THIS DISH WAS DELISH!!!! I wanted to keep eating it it was so good!!! I will make it again, definitely!!
Ricky Johanson 4 years ago
Very moist and delicious. I suggest you do not cook skin side down. Skin stuck to pan.
Jaclyn Villalobos 4 years ago
I made this with what I had on hand - skinless boneless thighs, 50/50 apple cider vinegar/water - and it came out really good! I’ll make it again for sure in the future and the extra sauce I can use for another family recipe.
Corrie Paulsen 4 years ago
Oh soooo good! I tripled the chicken broth and cooked a 1.5 cups of basmati rice in the skillet
Lots of yummy flavour!
Megan Eaker 4 years ago
Love the “carmelized lemon”, I kept the lemon in the oven a little longer and the flavor was delicious
Daniel Lowery 4 years ago
It was more going back and forth from skillet to oven then I like to do when cooking but it’s turned out very juicy and flavorful!!!
Marta Melendez 5 years ago
It was great. I didnt put in the oven. I used my crock pot to cook it and it was really good and moist. The skin is not that crispy. The sauce was great with jasmine rice.
Cierra Carter 5 years ago
My family and I enjoyed this recipe. I did alter the ingredients a bit. Overall, it was delicious.