I usually work night and have been traveling quite a bit lately for work and cooking adventures so I was very excited about a night at home and time too cook a meal for my family! Here’s the perfect recipe even for the pickiest of eaters. Hands on time is quick, cooking time is fairly fast and you don’t have to do much to have a wonderful dinner that the leftovers are as good as the meal, easy to reheat and simple to make for a small crowd.
I adore chicken thighs. They are inexpensive (12 pc for 7.20 at Market Basket), delicious, meaty, moist and tender and usually I use my good friend Doug Keiles’ line of rubs (http://www.ribswithin.com/products/) on the meat and put them on the grill or in the oven on a sheet pan and all is right with the world.
Tonight however, I decided that I wanted to make something to go with pasta with Meyer Lemon Oil, parsley and spicy roasted broccoli, which are two favorites in my family and I had the pleasure of not only my immediate family for dinner but Famous Chicka (my niece, Sarah) and my daughter’s best friend Ashley who is a culinary student at Lily’s school for expert assistance. It’s remarkable how fast you can get things done with extra hands chopping, slicing and stirring!
Pan Roasted Chicken Thighs with Meyer Lemons and Olives
2 tablespoon olive oil
10-12 bone in skin on chicken thighs
2 tablespoons dried Italian Seasoning
2 tablespoon dried rosemary, crushed
1 cup dry white wine
2 large shallots, thinly sliced
1 cup chicken broth
1 cup pitted brined olives (use whatever you have on hand)
2 Meyer Lemons (or regular if you don’t have Meyer), one thinly sliced and seeds removed and one zested and juiced
Preheat oven to 375 degrees F.
With a knife or kitchen shears, remove any excess skin from chicken. Season chicken liberally with kosher salt, freshly ground pepper, Italian seasoning and crushed rosemary.
In a large, heavy Dutch Oven (I use the Le Creuset 9.5 quart French Oven) over medium high heat, heat olive oil until shimmering and nearly smoking. Place chicken thighs, six at a time, skin side down in hot pan and brown for 5-6 minutes until skin is browned. Remove from pan to a baking sheet and repeat with remaining chicken.
Drain all but 3 tablespoons fat from pan, reduce heat to medium and add wine to the pan, scraping browned bits from the bottom of the pan while stirring. Add shallots and cook until shallots are softened, stirring frequently, about 2 minutes. Add olives and Meyer lemon slices, zest, juice and chicken broth to the pan. Add chicken back to the pan, skin side up in a single layer. Cover pan with lid or aluminum foil and place in preheated oven for 25-35 minutes until chicken is cooked through and reaches 165 degrees F.
Remove from oven and set aside, uncovered, for 5 minutes before serving. Enjoy!
I served mine with spicy broccoli (toss bite sized broccoli pieces in olive oil, salt, pepper and red pepper flakes, place on a baking sheet and roast at 450 degrees F for 8-10 minutes until slightly charred and softened) and pasta (I used the high protein) tossed with Meyer lemon oil, fresh parsley, freshly cracked pepper and topped with parmesan cheese.
Another veggie that I thing is under appreciated is escarole. If you sautee it with a little olive oil, salt and pepper and some garlic, its initial bitterness and then sweetness on the palate is the perfect accompaniment to the meal and I often toss it with the pasta.