Tuesday, January 15, 2013

Chicken with Lemon and Herbs

In an oven-proof skillet, brown four chicken thighs which have been seasoned with salt and pepper skin side down in 2T olive oil and 2T butter.  While the chicken browns,  slice 1/2 lemon into thin slices placing half of them under the chicken and half on top. Place the skillet in a 425 degree oven for about 20 min or until the chicken is cooked through.  Remove the chicken and lemon slices and heat the pan on top of the stove while adding 1 diced shallot and 1 small minced garlic clove and 2T oregano.  Add 1/8t cayenne pepper, or to taste and saute until fragrant.  Deglaze the pan with 1/4C dry white wine and 1/2C chicken stock (use all stock of you prefer).  Simmer to reduce the liquid by 1/2 and then add the chicken and lemon slices back to warm them.  We served the sauce over pasta but potatoes or rice would work as well.



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