White Wine Braised Chicken

8 chicken thighs (about 2 3/4 pounds)
Coarse salt and ground pepper
4 cloves garlic, thinly sliced
1 cup dry white wine

1 sprig fresh rosemary
1 lemon, cut into 8 thin slices, plus 1 tablespoon fresh lemon juice
1 tablespoon cold butter, cut into pieces
Cooked rice, for serving (optional)

In a skillet with a lid, arrange thighs and season with salt and pepper. Add garlic, wine, and rosemary. Bring to a boil; reduce to a simmer. Cover and cook, 30 minutes.

Turn chicken over. Place a lemon slice on each piece; cover and continue simmering until tender, about 15 minutes. Leaving garlic and liquid in skillet, transfer chicken and lemon slices to a platter. Cover tightly with foil to keep warm.

Bring liquid in skillet to a boil; cook until reduced to 1/2 cup, about 5 minutes. Remove skillet from heat. Add butter and lemon juice; stir until butter has softened and sauce is smooth. Season with salt and pepper. Serve chicken with sauce and, if desired, rice.