Cast Iron Rosemary Chicken Thighs

Cast Iron Skillet rosemary braised chicken thighs with lemon wedges cooking on a wire rack.

Rosemary Chicken Thighs Recipe. A cast iron skillet stove-top to oven one pot meal that loaded with rich savory flavors in a rich white wine sauce. Easy and quick not to mention a delicious dinner recipe.

Course Main Course Chicken

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 536kcal

Author Lea Ann Brown

Ingredients

8 chicken thighs bone in, skin on
Kosher salt and freshly ground black pepper to taste
1 cup flour for dredging
¼ cup extra-virgin olive oil
1 ½ cup white wine
½ cup chicken broth
3 sprigs fresh rosemary
3 whole garlic cloves peeled and smashed
2 bay leaves
1 whole lemon cut into wedges

Instructions

Heat oven to 425˚. Season chicken generously with salt and pepper. Put flour on a plate and dredge chicken in flour to coat, shaking off excess.
Heat oil in a 12" cast iron or oven proof skillet over medium-high heat. Add chicken thighs skin side down and cook until browned, about 5 minutes. With tongs, and when the skillet easy releases the chicken skin, flip the chicken thighs over.
Add wine, chicken broth, rosemary, garlic and bay leaves. Return pan to heat and simmer for 2 minutes.
Add the lemon wedges around the pieces of chicken, squeezing a couple over the chicken.
Transfer the cast iron skillet to the oven, and cook until chicken is tender, about 30 minutes.

Nutrition