Yesterday, BMW came down with a head cold and has developed an ear ache today.
He has been hard to make comfortable or console. So, he has been in my arms almost every minute of today. (As I type this on my phone, he is sleeping on my chest.) Poor little guy. :(
I have not been able to upload pictures for this weeks new recipe, but I can share a link to the recipe that we tried.
I can add pictures to this post later, when BMW is feeling better.
This Monday we tried Lemon-Garlic Chicken Thighs from the food network website. I had some chicken thighs thawed out and wanted to use pasta with supper. I did a quick Google search for, "chicken thighs with angle hair pasta," and THIS is the first result that came up.
I had all of the ingredients on hand, so I decided to give it a try. I am really glad I did! This dish is yummy, yummy, yummy!
We really liked this recipe. It was very savory. The garlic, lemon, and black pepper, were the main flavors, but they were all very balanced and didn't over power one another.
The coating on the chicken was very simple. I normally wouldn't have used as much black pepper to dredge chicken thighs, but for some reason it really complimented the lemon. It tasted like the lemon-pepper seasoning blend that I never buy, but, really like.
I, also, normally wouldn't use as much garlic as this recipe calls for either; two bulbs, (bulbs, not cloves)! And, just like the pepper, the garlic was not over powering.
I will be writing this recipe out in my quick reference cook book. I am sure this is going to be a family favorite.
Lemon-Garlic Chicken Thighs
8 chicken thighs with bones and skin, about 3 1/2 pounds
1 3/4 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
1/4 cup olive oil
3 cups thinly sliced onions
30 cloves (about 2 heads) garlic, peeled and smashed
1/2 teaspoon crushed red pepper
1 bay leaf
1/2 cup freshly squeezed lemon juice
1 1/2 cups chicken broth
1 pound angel hair pasta
3 tablespoons chopped fresh parsley leaves, plus more for garnish
3 tablespoons unsalted butter
1 3/4 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
1/4 cup olive oil
3 cups thinly sliced onions
30 cloves (about 2 heads) garlic, peeled and smashed
1/2 teaspoon crushed red pepper
1 bay leaf
1/2 cup freshly squeezed lemon juice
1 1/2 cups chicken broth
1 pound angel hair pasta
3 tablespoons chopped fresh parsley leaves, plus more for garnish
3 tablespoons unsalted butter
Preheat the oven to 350 degrees F.
Season the chicken thighs with 1 1/4 teaspoons of the salt and 1 teaspoon of the freshly ground pepper.
Place the flour in a shallow dish. Lightly dredge the chicken in the flour and set aside.
In a large wide saute pan with 2 to 3-inch sides, heat the oil over medium-high heat. When the oil is hot but not smoking, add the thighs and brown well on both sides, about 6 minutes. Remove the chicken from the pan and set aside.
Add the onions to the oil and cook, stirring to scrape up any browned bits from the chicken until wilted, about 3 minutes. Add the garlic, crushed red pepper, remaining 1/2 teaspoon salt, and the bay leaf and cook 1 minute. Add the lemon juice, chicken broth, and browned chicken thighs to the pan. Bring the mixture to a simmer, cover tightly, and place in the oven. Bake for 20 minutes, remove the lid and cook an additional 15 minutes, or until cooked through and tender.
While the chicken is baking, cook the pasta until al dente, 4 to 5 minutes for dry pasta. Drain well and toss in a large bowl with 3 tablespoons of the parsley and the butter.
To serve, place a portion of pasta in the center of 4 large plates. Arrange 2 thighs around each serving of pasta and drizzle lemon garlic cooking liquid over the pasta. Garnish with additional parsley and serve immediately.
Recipe courtesy of Emeril Lagasse
Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/lemon-garlic-chicken-thighs-recipe.html?oc=linkback
Season the chicken thighs with 1 1/4 teaspoons of the salt and 1 teaspoon of the freshly ground pepper.
Place the flour in a shallow dish. Lightly dredge the chicken in the flour and set aside.
In a large wide saute pan with 2 to 3-inch sides, heat the oil over medium-high heat. When the oil is hot but not smoking, add the thighs and brown well on both sides, about 6 minutes. Remove the chicken from the pan and set aside.
Add the onions to the oil and cook, stirring to scrape up any browned bits from the chicken until wilted, about 3 minutes. Add the garlic, crushed red pepper, remaining 1/2 teaspoon salt, and the bay leaf and cook 1 minute. Add the lemon juice, chicken broth, and browned chicken thighs to the pan. Bring the mixture to a simmer, cover tightly, and place in the oven. Bake for 20 minutes, remove the lid and cook an additional 15 minutes, or until cooked through and tender.
While the chicken is baking, cook the pasta until al dente, 4 to 5 minutes for dry pasta. Drain well and toss in a large bowl with 3 tablespoons of the parsley and the butter.
To serve, place a portion of pasta in the center of 4 large plates. Arrange 2 thighs around each serving of pasta and drizzle lemon garlic cooking liquid over the pasta. Garnish with additional parsley and serve immediately.
Recipe courtesy of Emeril Lagasse
Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/lemon-garlic-chicken-thighs-recipe.html?oc=linkback
We will be praying BMW gets better soon, it's so hard to see your little one sick and uncomfortable, poor little man! :(
ReplyDeleteThis recipe sounds good, wow that is a lot of garlic though! I know I would have probably tried cutting back on that much, I'm glad you followed the recipe and let us know it was good. :) I think I am going to try this for sure, both Graham and I like the flavour combination of lemon- pepper, and with the added garlic it sounds great!
Thank you for your prayers! He is feeling much better now. I am so grateful that his illness didn't last very long. You are right, it is hard to see your little one sick! I didn't know how helpless I would feel when I can't make his pain go away.
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