Monday, July 25, 2011
Lemon Braised Chicken Thighs
Happy Monday everyone! How was your weekend?
We didn't do much, I had to work on Saturday so Sunday ended up pretty lazy. With the exception of getting out to play a game of tennis with some friends. We got our butts handed to us - I blame it on Andy being my partner. Hehe.
I've also been working on a re-design of the blog. Of course, it's not quite finished yet, so I'll just have to keep you in suspense. I also wanted to get a quick opinion about a possible name change. I realize Andy can't be my "Fiance" for eternity, but I don't know whether to change the name of the blog or not. I've already changed it once, and if I do change it again, it'll be for good.
So a couple names I've been playing around with are "Andy Likes It So It Must Be Good" (that way, regardless of what he becomes - i.e. my husband, there's no need for a change) and "Feeding Andy". Either way, I know I'm going to be changing my URL (because frankly, my current one is a little long and ridiculous - which was bad planning on my part when I first made this blog). So anyway, any suggestions are welcome so feel free to give me your input!
Adapted from Tastespotting the Blog's recipe
6 boneless and skinless chicken thighs
salt and pepper, to taste
1 onion, chopped
2 garlic cloves, minced
1/4 cup white wine
3 thai chiles, minced
2 Bay leaves
4 strips of lemon zest
juice from 1 lemon
1 teaspoon thyme
1 cup chicken stock
small handful of parsley, chopped
Preheat oven to 375 F and set a cooling rack atop a baking sheet.
Season the chicken thighs on both sides with salt and pepper.
Heat 1 tablespoon of canola oil in a large cast iron skillet (or other oven-proof skillet/pan) under medium high heat. Add chicken thighs in one layer and cook until browned, about 4-6 minutes. Turn thighs over and cook an addition 2-3 minutes to sear the meat. Transfer the chicken to the cooling rack.
Reduce the heat on the cast iron to medium low and add onions. Cook until they start to soften, about 2-3 minutes. Add garlic and chiles and cook until fragrant, about 1 minute.
Pour in the wine and simmer for about 2-3 minutes, or until alcohol has burnt off. Stir in bay leaves, lemon zest, lemon juice, thyme, and chicken stock. Bring mixture to a boil, then reduce down to a simmer.
Transfer skillet to the oven and cook for about 20-25 minutes, or until chicken is cooked through.
Remove from the oven and garnish with fresh parsley.
This was definitely one of those feel-good meals. We served it with a mixture of roasted potatoes and beets. Of course, it would be outstanding with skin-on chicken thighs, as the skin would crisp up - but we're trying to be a tad healthier over here, so we opted out of that.
Hope you all have a great Monday and see you back here tomorrow afternoon!