Culinary Disasters

Hopefully everyone had an awesome holiday and was able to get a lot done.

For Christmas Santa sent me a pasta maker and let me tell you this is turning out to be frustrating as heck.  I am close but still not to the point where I am happy with it.  No matter how much Molto Mario I watch I can’t make it look like Mario does.  Of course that is like comparing a little league player to a Major League Baseball player.

One of the cooking books I bought myself was a 5 dollar clearance rack at Borders about Mediterranean cooking which is on the list of cuisines to focus on this year (along with Asian and Italian) and they had a recipe very similar to this but that recipe was just lemon and garlic and I don’t know just did not seem like it would have a lot of flavor to it so time to raid the herb and spice drawer.

For this recipe you will need:

• 4 chicken thighs
• 1 lemon skin and pith removed and sliced thinly
• 12 cloves of garlic whole and peeled
• 1 teaspoon of dried oregano
• leaves from 4 sprigs of thyme
• pinch of crushed red pepper
• 1 bay leaf
• 1 cup of white wine
• 2 cups of chicken stock
• all purpose flour
• kosher salt and black pepper
• high temperature oil (I used extra light olive oil)

Preheat your oven to 375 degrees.

Salt, pepper, and flour the chicken thighs and over medium-high heat add in the oil and the chicken thighs.  Cook till browned all over.

Once the chicken is browned, remove, and drain all the excess oil out of the pan.  Add in the cup of wine and reduce by 1/2.  Add in the chicken stock, lemon, garlic, thyme, oregano, crushed red pepper, bay leaf, and chicken thighs.  Bring mixture to a boil, cover, and shove in the oven for 30 minutes.  After 30 minutes remove the cover and let it cook till the chicken is cooked through (about another 15 minutes).

Serve the chicken with some rice and the sauce.

p.s. if you are curious the garnish is basil since I have an overabundance of that right now.

Tags: Quick, chicken, All //