BRAISED LEMON GARLIC CHICKEN THIGHS

Mediterranean-chicken-thighs-braised-with-lemon-garlic

Chicken thighs cooked with fresh aromatic flavors; lemon, parsley, garlic, mustard and optional cappers. If you like juicy chicken meat, full of flavor,  as you tear the meat from the bone, try this recipe.  Go for it, go the extra mile and try marinating the meat as I show you in the recipe, I guarantee you will love the end result; better flavors, better texture, bigger smiles.  Suggestions for accompanying this dish: white rice, potato pure, roasted potatoes, mixed sautéed vegetables, fresh salad.

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PROCESS

Very important to let the chicken thighs marinate minimum 3 hours or overnight. This way we flavor the inside of the thighs, otherwise most of the seasoning will stay on the outer part of the chicken thigh in the cooking process. We also need a very liquid marinate and the pieces completely submerged in it, for the flavors to travel to the inside of the piece we are cooking.

 

 

MARINATE:

  • 3 cups chicken stock (cubes, heat water in microwave and dissolve)
  • 2 tbsp Heinz mustard or other available
  • 1 tbsp lemon juice
  • ½ tbsp sugar
  • 2 minced garlic
  • Salt & pepper (Salt level of marinate has to be equal to your favorite soup)

STOVE COOKING:

  1. Get a nonstick pan with lid (At the beginning we won’t use it but we will afterwards)
  2. Bring to medium high heat with 3 tbsp olive oil
  3. Take the thighs out of the marinate and drain excess liquid (reserve the marinate)
  4. When oil start fuming add thighs skin side down
  5. In a bowl mix together: ¾ cups of the marinate, finely diced onions, lemon slices, garlic halves, and 1 tbsp chopped parsley (optional, add capers)
  6. Turn around thighs when nicely colored (10-12min.), lower heat to medium low.
  7. Add the marinate mixture to bottom of pan, mix everything well together for all the juices to incorporate into each other, cover the pan and cook for 45min. to 1 hour or when meat comes off the bone easily.
  8. When done, take out the thighs and place them in a serving platter without the cooking liquid and cover.
  9. To thicken remaining liquid and to create sauce, raise temperature to high, add 1 tbsp of cornstarch or flower to 1/3 cup water or milk, and add mixture slowly while stirring to bottom liquid of pan, add some more fresh chopped parsley, and reduce until liquid thickens.
  10. Pour liquid over thighs and Buon Appetito!!

OVEN COOKING:

  1. Heat the oven to 350 degrees.
  2. In a bowl mix together: ¾ cups of the marinate, finely diced onions, lemon slices, garlic halves, and 1 tbsp chopped parsley (optional, add capers)
  3. Add the thighs skin side up / cover with lid or aluminum foil / Place in middle rack /
  4. Cook for 40 min.
  5. Remove lid or aluminum foil from pan, place on top rack, turn oven knob to broil, and let the top skin brown for aprox. 15 minutes.
  6. When skin is golden color take out of oven.
  7. If you don’t like consistency of liquid and too thin, take out liquid of pan and place in saucepan at medium high heat.
  8. Repeat step #9 and #10 above.
  9. Buon Appetito!!

INGREDIENTS

4 Folks

  • Chicken thighs / 8 medium small
  • Chicken stock cubes
  • 2 tbsp Heinz mustard or other available
  • 1 tblsp lemon juice
  • 3 lemon slices / thin cut in quarters
  • (optional, add capers)
  • ½ tbsp sugar
  • 2 minced garlic
  • 4 garlic cloves / cut in halves
  • Salt & pepper
  • Olive oil
  • Corn starch or flour / 1 tablespoon
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