A nice and easy weeknight meal.

**See note below for Instant Pot times

  • 4-6 chicken thighs, bone in, skin off
  • Extra Virgin Olive Oil
  • 6 garlic cloves, roughly chopped
  • 1 cup dry white wine
  • 2 limes, juice of
  • 2 cups chicken broth
  • 1 bunch cilantro, stems removed, chopped; more for garnish

Spice mix:

  • 1 tbsp seasoned salt
  • 1 tsp sweet paprika
  • 1 tsp black pepper
  • 1 tbsp garlic powder
  1. In a small bowl, mix the spices. Pat the chicken thighs dry, and season each thigh on both sides with the spice mix.  Let the chicken thighs sit in room temperature for about 15 minutes.
  2. When ready, heat 1-2 tbsp of olive oil in a cast iron skillet.  Brown the chicken thighs deeply on both sides in the heated oil. Remove from skillet and set aside briefly.
  3. Lower the heat and deglaze the skillet with the white wine. Let cook to reduce and then add the broth.
  4. Bring the liquid to a simmer then add lime juice and garlic.
  5. Return chicken to the skillet; and toss in the cilantro. Bring to a high-simmer for about 5 minutes or so.
  6. Cover and transfer to the 375 degree F-heated oven for 45 minutes or until chicken is cooked through.
  7. Remove from the oven and let sit for 5 minutes before serving. Garnish with more cilantro, if you like.

**NOTE:  For instant pot, cook on manual high for 15 minutes with 5 minutes natural pressure release

Adapted from The Mediterranean Dish

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