This recipe requires 1/4 cup of white wine so on the plus side, there will be leftover wine for you
This was a keeper. I followed the comments and cooked it longer and added brown sugar for less sourness and it was delicious.This was a keeper. I followed the comments and cooked it longer and added brown sugar for less sourness and it was delicious.This recipe is easy, quick and delicious. Would definitely make again! I added a little bit of sugar to balance out the final sauce because it was a little too tart and bitter for my taste.Made this twice.
If you cook it over medium heat for 10-12 minutes to brown and crisp the skin, 8 minutes in a 425 degree oven is long enough for small thighs. If your stove top heat is too high and the skin crisps before the chicken has cooked enough, yes, you will need longer oven time.Loved this recipe but agree with other reviewers that the timing is off. I was doubtful of the timing and my meat thermometer confirmed it. After 8 minutes in the oven, chicken was barely 130 degrees.
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