Bone-in chicken thighs sautéed until golden brown; then slowly simmered in a Dutch oven with soy sauce, lemon and white wine.
I made this Soy Sauce and Lemon Chicken Thighs years ago when I first started the blog and it's one of those recipes that got lost when I transitioned to a new blogging platform.
It's such a shame too because this recipe is super easy and oh so flavorful! Though I used chicken thighs, you can easily substitute boneless chicken breasts.
Serve this with some Hibachi-Style Sautéed Vegetables and Wasabi Cheddar Twice Baked Potatoes and you have a delicious, weeknight meal. ~Enjoy!
Suggested Equipment
Ingredients Needed
To make this recipe you're going to need the following ingredients:
Chicken Thighs: I used bone-in, skinless
Extra Virgin Olive Oil
Minced Garlic
Lemon: Fresh lemon is best since you'll be using the zest and juice
Black Pepper
Soy Sauce: You can use regular, low sodium (like I did) or gluten free
White Wine: Any variety is fine, but I used a dry chardonnay.
Light Brown Sugar
How do you make Soy Sauce and Lemon Chicken Thighs?
Start by heating oil in a Dutch oven over medium high heat; then add the chicken. Cook for approximately 10 minutes, browning the chicken on both sides.
You may have to do this in two batches so as not to overcrowd the pot. Remove the chicken and set aside.
Next, add the garlic, lemon zest and pepper and saute for1 minute; then add the soy sauce, lemon juice, sugar and wine.
Return the chicken to the pot, reduce heat to low, cover the pot and allow to simmer on low until the chicken is fully cooked through; about 30 minutes. Remove chicken to a serving platter and spoon sauce over chicken.
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Soy Sauce and Lemon Chicken Thighs
Equipment
Ingredients
- 8 bone-in, skinless chicken thighs
- 1 tablespoon extra virgin olive oil
- 1 tablespoon minced garlic
- 1 lemon (zest and juice)
- ¼ teaspoon black pepper
- ½ cup soy sauce
- ½ tablespoon light brown sugar
- 1 cup white wine
Instructions
- Start by heating oil in a Dutch oven over medium high heat; then add the chicken. Cook for approximately 10 minutes, browning the chicken on both sides.
- You may have to do this in two batches so as not to overcrowd the pot. Remove the chicken and set aside.
- Next, add the garlic, lemon zest and pepper and saute for1 minute; then add the soy sauce, lemon juice, sugar and wine.
- Return the chicken to the pot, reduce heat to low, cover the pot and allow to simmer on low until the chicken is fully cooked through; about 30 minutes. Remove chicken to a serving platter and spoon sauce over chicken.
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