Cooking the lemons and reducing the sauce takes all the tartness out of this dish and leaves a smooth and deep lemon flavor. This dish can be made early in the day when it’s cool outside and then reheated for dinner. The fresh mint gives it a summery zing.
- 1 T. olive oil
- 8 chicken thighs (on the bone with skin)
- salt and pepper
- 2 C. sliced sweet onions, I used Walla Wallas
- 1 C. white wine, divided
- 1 large lemon, sliced in thin rounds
- 1 t. fresh rosemary, chopped
- 2 C. chicken broth
- 2-3 fresh mint sprigs, chopped
Heat the oil over medium-high heat in a Dutch oven or large, deep, heavy skillet. season the chicken thighs on both sides with salt and pepper. Brown the chicken in the hot oil working in batches. You want a really nice deep brown here, resist the urge to flip them over and over. Three minutes per side should be perfect. If it starts to smoke, just reduce the heat a little. Remove the chicken from the pan when browned and pour in 1/2 C. white wine. Let it bubble for about two minutes, scraping the brown bits off the bottom, and add the onions and lemon slices. Add the rosemary and stir to combine. Let the onions and lemons cook for about 5 minutes or so, until they start to soften. Put the chicken back into the pot and pour in the rest of the wine and the chicken broth. Increase the heat to bring it to a boil. Reduce the heat to low, cover and simmer for 20 minutes, or until the chicken is cooked. Remove the chicken, onions, and lemons from the pot with a slotted spoon and tent them with foil. Crank up the heat on that pot and boil that liquid until it has reduced to a nice glossy, syrupy sauce- about ten minutes. Taste and adjust seasonings. Pour the sauce over the chicken, sprinkle the mint on top and serve.