Title: Shoemaker's Thighs
Categories: Chicken Main
Yield: 4 Servings
| 4 | | Boneless chicken thighs |
| | | Salt |
| | | Freshly ground pepper |
| 4 | tb | Olive or vegetable oil |
| 1 | tb | Butter or margarine |
| 1 | ts | Minced garlic |
| 1 | tb | Lemon juice |
| 1/2 | c | Dry white wine or vermouth |
| 1 | tb | Fresh chopped parsley |
| 1/2 | ts | Rosemary |
| 1 | ds | Hot pepper flakes |
Cut each thigh into 8 equal pieces. Season to taste with salt and pepper.
Heat oil and butter in large skillet; brown chicken over medium heat until
tender, (about 12 minutes), turning often. Add garlic, lemon juice and
wine; boil, stirring, for 5 minutes. Stir in parsley, rosemary and hot
pepper flakes. Serve immediately.