DIRECTIONS
Tightly wrap a washed brick in double layers of foil. Pat dry the chicken thighs with paper toweling and season well on both sides with salt and pepper. Pre heat a cast iron pan over medium heat, add the olive oil and the chicken skin side down, allowing space between so as not to touch. Place a foil wrapped brick over the chicken to weigh down while the skin browns and crisps. Allow these to cook until deep brown skin about 8 minutes, then flip over and continue to cook until the internal temperature reaches 165f.

Once done, remove them to a plate, add the white wine to the hot pan and stir to release the browned bits while the wine reduces by half the volume. Next add in the chicken broth, bring to a simmer for 3 minutes, adjust the seasoning, strain out any solids and serve this pan jus alongside the crispy chicken thighs with lemon wedges.

Serve with Dollarhide Estate Vineyard Sauvignon Blanc and your favorite sides.