Ingredients
1. Chicken thighs, skin on, bone in (4)
2. fresh rosemary, chopped (1tbsp), or dried rosemary (1/4tsp)
3. unsalted butter (1tbsp)
4. dry white wine (1/3c)
5. fresh ground black pepper
6. coarse salt

Method of preparation:-
1. First heat the oven to 350 degrees F. Take a nonstick frying pan, place it over medium heat. Melt butter in it and add chicken thighs, rosemary, pepper and salt in it. Saute chicken with skin side down for about 4 to 5 minutes until it gets golden brown.

2. Take a baking pan, place the thighs in it with skin side up. Place the baking pan in oven and bake the thighs for about 20 minutes and then take out the thighs from the oven.

3. Again place the thighs with juices back to the nonstick frying pan over medium heat.

4. Take a flat bottomed pan with weight inside, place it atop the thighs in the nonstick frying pan. Keep the chicken to cook for about 15 to 20 minutes until the thighs get cooked.

5. Now take out the chicken thighs from the frying pan. Add wine to deg-laze the pan. Pour the sauce over the chicken thighs and serve.

Number of servings – 2