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1 Lemon, juiced and zested (you can also use Meyer Lemon)
1 cup Chicken Broth
1 small Onion, chopped
2 cloves Garlic, smashed
4 Chicken Thighs
Pepper
Salt
½ bunch Basil, leaves chopped finely
½ cup Dry White Wine
Preheat oven to 375.
Trim excess fat from the chicken thighs, then season with salt and pepper on each side. Heat a dutch oven or cast iron skillet over medium-high heat. When a hand held 6 inches above the surface of the skillet feels warm, add thighs, skin side down, to the hot skillet. Sear skin side for 5-7 minutes, or until the skin is golden brown. Turn the chicken and sear the bottom for 3-5 minutes. Remove chicken from the skillet and allow to rest on a cutting board. Remove all but 2 tablespoons of rendered fat from the skillet.
Add chopped onion to the hot fat, and sauté until soft, about 5 minutes. Add the garlic and white wine, and allow to simmer for 3 minutes before adding the broth, lemon juice and zest. Taste sauce for seasoning, then salt and pepper to taste. Stir in half of the basil, then add the thighs back in, skin side up.
Place skillet in the oven, uncovered, for 25-30 minutes, or until chicken is cooked through. Sprinkle with remaining basil, and serve with toasty bread.
