This slow-cooker lemon garlic-butter chicken is a classic dump-and-go recipe. It's made for busy weekdays when you have a few ...

The recipe only has a few ingredients and hopefully, a few of them are already starting to come up in your herb garden.

About this recipe . Juicy chicken thighs are baked until golden brown and served with a zesty, lemon-forward version of a French sauce vierge from 2014 F&W Best New Chef Justin Yu. His version of ...

Prepare the Sauce . In a medium saucepan, melt 1 tablespoon of the butter. Add the shallots and cook over moderate heat until softened, 4 minutes.

Directions. Season chicken, all over with salt and pepper. Set chicken aside for 10 minutes. Pat chicken dry and lay it, skin-side down, into a large sauté pan.

Add the lemon rind, the lemon juice and the broth. Scrape the skillet to dissolve the brown particles that cling to the bottom. Add the butter, and cook for 3 minutes longer.

Add the butter to the same skillet over medium heat. Add the garlic and lemon zest. Cook for 30 seconds to 1 minute, until fragrant. Add the broth and cream and bring to a boil.

White meat chicken, artichoke hearts and lemon slices are fried and lacquered in a buttery, winy pan sauce. Skip to content Skip to site index.