Prep time: 50 Minutes

Serves 2

Ingredients:

• 4 Chicken Thighs
• 1 Lemon, juiced and zested (you can also use Meyer Lemon)
• ½ bunch Basil, leaves chopped finely
• 1 small Onion, chopped
• 2 cloves Garlic, smashed
• ½ cup Dry White Wine
• 1 cup Chicken Broth
• Salt and Pepper

Preheat oven to 375.

Trim excess fat from the chicken thighs, then season with salt and pepper on each side. Heat a dutch oven or cast iron skillet over medium-high heat. When a hand held 6 inches above the surface of the skillet feels warm, add thighs, skin side down, to the hot skillet. Sear skin side for 5-7 minutes, or until the skin is golden brown. Turn the chicken and sear the bottom for 3-5 minutes. Remove chicken from the skillet and allow to rest on a cutting board. Remove all but 2 tablespoons of rendered fat from the skillet.

Add chopped onion to the hot fat, and sauté until soft, about 5 minutes. Add the garlic and white wine, and allow to simmer for 3 minutes before adding the broth, lemon juice and zest. Taste sauce for seasoning, then salt and pepper to taste. Stir in half of the basil, then add the thighs back in, skin side up.