A long time ago, I picked up some chicken thighs at the grocery store because they were on sale. I had no clue what to do with them, so I spent some time researching online and found this recipe from Emeril Lagasse. It is one of our favorites and last week I realized I hadn't made it in a long time, so I chose to whip it up before Graham flew away for the rest of the week. I've actually blogged this before but never took a picture, so here it is!
It comes together quickly and is incredibly flavorful. It's very impressive, and it's one I keep handy to make when someone special is coming for dinner.
Lemon-Garlic Chicken Thighs
(Adapted from Emeril)
4-6 bone in, skin on chicken thighs
Salt and pepper
1/2 c. all-purpose flour
1/4 c. olive oil
1 onion, thinly sliced
1 head garlic, cloves smashed
1/2 tsp. crushed red pepper
1 bay leaf
1/2 c. lemon juice
1 c. chicken stock
1/2 c. white wine
1 lb. angel hair pasta
3 T. chopped fresh parsley, plus more for garnish
3 T. butter
Heat oven to 350 F. Season the chicken with salt and pepper. Place the flour in a shallow bowl. Lightly dredge the chicken in flour and set aside.
In a large skillet, heat olive oil over medium-high heat. When oil is hot add the chicken and brown well on both sides, around six minutes total. Remove chicken from pan and set aside.
Add the onions to the skillet and cook, scraping up any brown bits from the chicken until wilted, about 3 minutes. Add the garlic, crushed red pepper, a pinch salt, and bay leaf. Cook 1 minute. Add lemon juice, chicken stock, wine, and browned chicken thighs to the pan. Bring mixture to a healthy simmer.
Once mixture has reached a simmer, cover tightly. Place in the oven and bake for 20 minutes. Remove the lid and bake for 15 minutes more, or until cooked through and tender.
While the chicken is baking, cook pasta according to package directions. Drain, and remove to a bowl. Add parsley and butter and toss well to coat.
Serve chicken over pasta and drizzle with cooking liquid. Top with additional parsley and enjoy!
- This time I used boneless skinless chicken thighs. I definitely prefer the bone in, skin on variety, but you use what's available, ya know?
- These little guys are full of flavor, and they make for an impressive presentation. They go great with pasta or jasmine rice.
- Because these cook so quickly, you can whip up a salad and work on your pasta while these are in the oven, or you can entertain your guests while these are baking and you look like a superstar host!