Skillet Rosemary Lemon Chicken Thighs

Yet another recipe discovered on Pinterest. I had done a search for "chicken thighs, mushrooms, lemon" and found this from fellow blogger "Life Made Sweeter." Definitely a blog worth checking out.

This recipe has intense lemon flavor, is super easy and super delicious. Because moderate prep is involved, this is a great weeknight meal.

Ingredients:

• 4-6 chicken thighs (skin on, bone in)
• 3 lemons: 
• Zest two of them into a bowl, then juice them both in separate bowls 
• Slice 1/2 of the other lemon into thin slices and remove pits from slices (the remaining half? Squeeze it into your water.)
• 3 teaspoons fresh rosemary, chopped plus one sprig (don't go dried on this - the fresh is important.)
• 8 ounces mushrooms, cleaned and sliced
• 4 cloves of garlic minced or pressed (press makes life so easy)
• Splash to 1/4 cup white wine (optional but highly recommended)

Ready for the skillet.

Directions:
Clean thighs, cut excess skin and fat. Salt and pepper generously. Rub lemon zest and rosemary all over.

Heat about a teaspoon of oil (I use olive oil) in large skillet on medium high heat and place thighs, skin side down, into the skillet. Let cook for about five minutes or until skin is nice and brown. 

Flip thighs, pour juice of one lemon over them, cover, reduce heat to medium and let simmer for 8-12 minutes or until thighs are cooked through.

Remove thighs from skillet and set aside. 

Fenway, enjoying "Snowmageddon 2016"
in Georgia.

There should be enough fat rendered from the thighs in the pan but add a little oil if it needs and put garlic in pan....stir and cook for about a minute but don't let it burn. (Do NOT walk away!)

Raise heat back to medium high and sauté the mushrooms* cook the mushrooms until they start to brown...this could take a few minutes. If it looks like the garlic is turning add the wine and deglaze the pan.

Let cook for 2-3 minutes.

Put chicken back in pan and add the juice from the other lemon, the slices and a sprig of rosemary. Cover and simmer over medium heat for 4-5 minutes.

Season sauce to taste...I haven't really had to season it. The lemon is strong and tart but that's how we like it. If you'd like to tone it down a little a splash of chicken broth might help but be careful how much you thin it out.

I serve the chicken with some sauce and mushrooms spooned over it and wild rice with some more sauce and mushrooms spooned over. This is a favorite of my husband's.

This dish is loaded with fresh lemon flavor.

*I actually have made this two ways: I've cooked the mushrooms separately and added them in and I've done them this way...I'm not sure there was much difference so go for it to reduce clean up!