1/30/2025 – This easy dish was inspired by the recipe at The Mediterranean Dish’s web site here. Mary made a lot of adjustments.
Ingredients
- 6 chicken thighs, bone in, skin on
- Extra Virgin Olive Oil
- 6 garlic cloves, roughly chopped
- ~1 cup dry white wine
- Lemon juice from our freezer. She called for juice of 2 limes.
- 2 cups chicken broth
- 1/2 bunch cilantro, stems removed, chopped; more for garnish
Spice mix: Used our No. 4 Mediterranean Spice Mix with Nutmeg grated over the seasoned thighs.
Instructions
- Preheat oven to 375°.
- Mix the spices and season dry thighs on both sides.
- Brown the chicken well in olive oil in a cast iron skillet (with a lid). Remove from skillet and set aside briefly.
- Lower the heat and deglaze the skillet with the white wine. Let cook to reduce and then add the broth. Bring the liquid to a simmer then add the lemon juice and garlic.
- Return the chicken to the skillet and toss in the cilantro. Bring to a high-simmer for about 5 minutes or so.
- Cover the skillet with the lid and transfer to the heated oven until the chicken has an IT of about 165°.
- Remove from the oven, garnish with more cilantro and let rest.