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| LEMON GARLIC CHICKEN THIGHS | |
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For 4 servings you will need: 8 chicken thighs 1 onion, chopped Juice of 1 lemon 1 clove garlic, crushed 1/2 tsp. dried thyme leaves 1/2 tsp. dried or 1 tbsp. fresh basil, minced parsley (for garnish) White pepper 10 cherry tomatoes 2 tbsp. butter 1 tbsp. olive oil In a large skillet or Dutch oven, sauté chicken thighs and chopped onion over moderately high heat in a tablespoon of olive oil and garlic. Do not allow the garlic to become brown (remove it before it browns after crushing it into the oil). Turn chicken after 15 minutes to brown the other side. Reduce heat to very low and cover. Cook for another 15 minutes. Add lemon juice (a little bit of the yellow portion of the lemon peel may be grated into the pot for extra flavor). Add thyme leaves and basil, white pepper (you may use black if white pepper is not available), cherry tomatoes. Cover. Continue to simmer for another 10-15 minutes over very low heat until the chicken is tender and the juices run clear (no longer pink). After the tomatoes are added, boil the pasta in a separate pot following directions on box. GOOD SERVED WITH: This chicken calls for a good spaghetti cooked al denté and then tossed with butter, chopped parsley, and sprinkled with grated Parmesan cheese. A lettuce salad with an oil and vinegar Vinaigrette and a crusty bread completes the menu. | |
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