Fried braised chicken gets its robust flavor simple white wine sauce, fresh herbs and lemon juice.
SERVES 2-4
INGREDIENTS
Set 6 skins on chicken thighs
Kosher salt and freshly ground black pepper, to taste
5 sprigs fresh rosemary
1/4 cup flour for dredging
1/2 cup extra virgin olive oil
2 cups white wine
4 fresh bay leaves
Juice of 2 lemons
1. Preheat oven to 425 ˚. Season the chicken beneficently with salt and catch up. Put the flour on a plate and the chicken in the flour to coat, quaking off excess. Heat oil in a "12 skillet over medium-high heat. Add chicken and cook, twisting once, until golden, about 10 minutes. Add wine, rosemary and bay leaves back . Stove and cook until wine is soothed by half, about 2 minutes. Add 1 1/2 cups of water and bring to boil.
Two. Cloak the pot, transfer to oven and bake until the chicken is tender, about 45 minutes. Deliver lid and crispy chicken skin, 5 minutes. Remove the chicken from the oven, add the lemon beverage. Serve the chicken with the catch up from the bake pan.