Chicken thighs are often underused – they are economical, succulent, full of flavour (more so than the overused breast) and cook quickly.
8 boneless chicken thighs, skin on
salt and freshly ground black pepper
plain flour, to coat the chicken
1 tablespoon olive oil
2 garlic cloves, lightly crushed
3 small sprigs rosemary
100ml white wine
1 lemon, juiced, (reserve the juiced halves)
new or fried potatoes, to serve
lemon slices, to garnish
1. Season the pieces of chicken with salt and black pepper. Coat the pieces in flour and tap off the excess. A quick way of doing this is to put the flour in a plastic food bag with the chicken pieces and shake the bag, making sure the meat is evenly coated.
2. Heat the oil in a non-stick frying pan and fry the chicken skin-side down first until golden brown. Turn the chicken over and brown the other side, adding the garlic and rosemary. Pour away the excess oil and return to the heat.
3. Pour in the wine and allow it to reduce for a few minutes, then add water, lemon juice and butter. Add the lemon halves to the pan and keep on the heat until the chicken is cooked through. Discard the lemon halves and serve with new or fried potatoes.