Without a cooking dredge, you’ll need to keep some flour nearby that you can grab and sprinkle as needed. The entire design has the purpose of allowing you to sprinkle dry ingredients while you’re cooking. A dredge is a small cylindrical tool with a lid that has holes in it. A cooking dredge is a tool, not to be confused with the process of dredging ingredients like meat through flour before frying them. Working with sticky dough makes it difficult to knead, which can have you reaching for a little more flour. You’ll want to knead it to break down the gluten into long, interwoven strands, but it can still continue to be sticky even after that. Serve the chicken with the rice, spooning sauce over the top.Working with dough can be tricky. Stir the rest of the lemon zest with a little salt into the cooked rice. Continue cooking in the oven with the lid off for 15 minutes, making sure it doesn't get too brown. Remove the lid, then spoon the sauce onto each chicken thigh. (They should not be submerged the liquid should come up about halfway up the sides of the chicken.) Place the lid on the skillet (if you're using an iron skillet without a lid, you can invert a second skillet on top) and place it in the oven. Nestle the chicken thighs back into the pan, skin side up.
Sprinkle in a little salt and pepper, and let it cook for 1 to 2 minutes, stirring continually. Cut the lemon in half and squeeze in the juice. Add the broth, along with half the lemon zest. Pour in the wine, then stir and let it reduce for 1 to 2 minutes.
If there is excess grease, pour off all but about 1/4 cup.Īdd the onions and garlic to the pan and stir to cook, about 3 minutes. Turn them to the other side and cook for another couple of minutes, then remove them to a plate. Add them, skin side down, to the pan and cook them, shaking and moving them around the pan, until the skin is golden, about 3 to 4 minutes. Sprinkle the chicken thighs with salt and pepper, then dredge both sides in flour. Heat the olive oil in an ovenproof skillet over medium heat.
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