Wednesday, June 18, 2014

My Secret Weapon/Ingredient -- Lemon Herb Chicken Thighs

If you're just starting out on your cooking journey, there is one thing that I would suggest above all others to help make the transition from "I can't cook boiled water" to "hey I can cook a few things that are actually edible":

Invest in some freaking Herbs de Provance.



This is one of three things I ALWAYS have in my pantry, and one of the few staples I suggest shelling out for instead of buying bargain-brand (truffle oil and balsamic vinegar are the others). Basically, it makes everything better. From risotto to breakfast potatoes to steak and this chicken dish right here. 

Protip: Homegoods, Marshalls, and TXMaxx all have gourmet food sections, and they ALWAYS have Herbs de Provance, Truffle Oil, and Balsamic Vinegar – and they're typically high quality brands and under $10 each. This is my secret source for my secret weapons, and I am telling you this because I trust you.

Anyways, this dish is bright and flavorful for summer, and can be paleo if you eliminate the wine. I paired it with roasted potatoes and brussels sprouts, but it'd be fantastic with a risotto as well. Enjoy!



Lemon Herb Chicken Thighs
(Adapted from Damn Delicious and Inspired Taste)
  • 4 chicken thighs, skin on and rinsed*
  • 1/2 onion, sliced
  • 2 tsp crushed garlic
  • 1 cup hot water + 1 chicken bouillon cube
  • 1/4 cup white wine
  • juice from 2 lemons
  • 3 tsp lemon zest
  • 4 tsp olive oil
  • 2 tbs dijon mustard
  • 2 tbs herbs de provance
  • pinch of salt
  • 4 pats butter (optional)


Preheat oven to 400 degrees F.

Mix together 2 tsp olive oil, 1 tsp garlic, 2 tsp lemon zest, the herbs de provance, mustard,  and salt in a small bowl. Rub into the chicken and set aside for 30 minutes in the refrigerator, lightly covered.

In a large bowl, whisk together chicken stock, lemon juice and lemon zest; set aside.

Heat the remaining olive oil in a large oven-proof skillet over medium high heat. Add the onion and the rest of the garlic. Add chicken and sear both sides until golden brown, about 2-3 minutes per side. Add chicken-bouillon liquid, wine, lemon juice, and the rest of the zest. Whisk lightly until combined.

Cook in oven until cooked through and crispy, about 30 minutes. If desired, drop a pat of butter on top of each chicken thigh before serving.

*chicken breast would also work, just adjust cooking time

6 comments:

  1. This looks super healthy, but also really flavorful. The very best combination!

    Sues

    ReplyDelete
  2. oooh amazing tip!!! Now I wanna go to TJ Maxx!

    and this chicken looks so flavorful and delicious!

    ReplyDelete
  3. You know, I HAVE herbes de provence but I really don't use them enough! Must. Change.

    ReplyDelete
    Replies
    1. You really need to. Puts veggies on the next level. For ME at least, you already do it :)

      Delete
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