Rosemary Chicken

4 (1 ¼ pound) chicken thighs

1 ½ tbsp. fresh rosemary leaves, chopped

1 tsp. grated lemon zest

1 tsp. kosher salt

½ tsp. freshly ground pepper

Olive oil cooking spray

2/3 cup dry white wine

Preparation:

Remove bones and excess fat from chicken thighs, leaving skin intact. Combine rosemary, zest, salt, and pepper in a small cup; rub mixture over chicken. Spray a large non-stick skillet with cooking spray and place over medium heat. Add chicken, skin side up, and cook 5 minutes. Turn chicken skin side down. Place a heavy cast-iron skillet over chicken and continue to cook 10 to 12 minutes, or until skin is crisp and chicken is cooked through. Transfer chicken to plates. Pour wine into skillet, raise heat to high, and boil 2 minutes, scraping up browned bits from bottom of skillet with a wooden spoon; spoon over chicken. Serves: 4.