Ok, so today is what you call blowback – blowing all the way back to an earlier time, one I said I was finished with – you know that season that supposedly ended 5 or so weeks ago??? – when I was braising and roasting every night…….. I was hoping we were completely into bbq season, but apparently not!
The other day I re-posted a recipe on my Facebook page, “In Food Today” for Chicken Thighs with Lemon and Oregano from Bon Appetit. This had been added to my mental to-do list. Today, being a re-do of one of those dastardly weather days from a few weeks back, seemed like a good day to try it. I walked the dog in a down vest, fleece and rain shoes. Temperature? 46F. Ok, well this was not welcome and tomorrow’s supposed to be worse – 3-5″ rain! Yikes! And I’m truly treading up and down the grocery store aisle looking for those gorgeous California Cherries I keep crowing about on Fb! Send me a life line, will you?
Anyway, I’ll “stop the silliness” as Mr. Sanfaçon used to repeat to my son’s 7th grade Spanish class, if the weather will cooperate. After all, tomorrow IS the last day of April! And, I think we have all been more than patient, haven’t we?
I stopped into the garden center earlier today to pick up some Oregano plants and the poor proprietor was singing the blues, too. So, I’m not the only one.
Anyway again, here is my Recipe Re-do for Easy, Fragrant Chicken with Lemon and Oregano – perfect for a blustery night. I decided the directions for the original seemed too complicated and unnecessary – and this could be made just as effectively by streamlining a lå my Chicken Potentina recipe. If I had my druthers, I’d serve this over buttered egg noodles or with garlicky mashed potatoes. But, I’m having puréed Cauliflower with Roasted Garlic, Thyme and a dash of Heavy Cream and a tblsp of parmesan instead – my stab at attempting to be good! I do love Puréed Cauliflower – if you haven’t, try it!
EASY, FRAGRANT CHICKEN WITH LEMON AND OREGANO – adapted from Bon Appetit – GLUTEN-FREE!
1 package bone-in chicken thighs – 6 pieces
2 tblsp extra virgin olive oil
2 tblsp butter
one to two large shallots sliced thin
2 large or 4 small garlic cloves, minced
one large lemon sliced very thin – to yield 10 slices
1 tsp red pepper flakes
1 tsp fresh oregano leaves, minced – or to taste
salt and freshly ground black pepper
1/2 cup dry white wine
1/2 cup low sodium chicken stock 1/2 cup grated parmesan cheese (optional)
Preheat oven to 350F. In a large sauté pan (which has a lid) heat the olive oil and butter over medium high heat making sure not to burn the butter (or use Ghee or no butter). Season the thighs with salt and pepper liberally on both sides. Brown the thighs on both sides and remove from pan.
Remove pan from heat and allow to cool down. When pan is cool enough so garlic won’t burn add the thinly sliced shallot, garlic and lemon slices. Sprinkle the red pepper flakes over the lemons. Sauté on low heat till the vegetables and lemons soften, 2-3 minutes. With a slotted spoon, remove the shallot, garlic and lemon slices and place atop the chicken thighs. Drain the pan. Return the pan to the heat and add the wine and chicken stock. Bring to a boil and scrape up brown bits. Reduce for one minute. Return the chicken, shallots, garlic and lemon to the pan. If desired, add another 1/2 cut up lemon and a few whole garlic cloves. Cover and place in the oven. If desired, sprinkle each breast with a tsp of grated parmesan cheese.
Bake for 30 minutes or until the thighs are cooked through. At this point you can set aside and re-warm or serve over sautéed garlic spinach, buttered egg noodles or the puréed cauliflower mentioned above. Adjust seasonings.
Enjoy! Your house will smell warm and cozy and yummy! Serve with a crisp white wine. My favorites these days are Gruner Vetliner, and Viognier or even:
Uplifting – From the walk today, in spite of the cold:
pink tendrils
chilled to the bone
