Lemon-Garlic Chicken Thighs
Ingredients
Chick thighs, with bones and skin, about 3.5 lbs (8 or so)Salt, 1.75 TSP
Pepper, fresh ground, 1 TSP
Flour, all-purpose, 0.5 cups
Olive oil, 0.25 cups
Onions, thinly sliced, 3 cups
Garlic, peeled and smashed, 30 cloves (yes 30)
Crushed red pepper, 0.5 TSP
Bay leaf, 1
Lemon juice, freshly squeezed, 0.5 cups (about 2 large lemons)
Chicken broth, 1.5 cups
Long pasta (angel hair, fettuccine, etc.), 1 lb (4 people, so 0.25 lb/head)
** Emeril says to toss the 1 lb of pasta in 3 TBSP butter and 3 TBSP fresh chopped parsley -- we consider this optional :)
Directions
PREP:1 - combine the garlic, crushed red pepper, and 0.5 TSP salt into 1 container
2 - prep chicken broth and fresh squeezed lemon juice, combine into another container
3 - put 1.25 TSP of salt and 1 TSP pepper in the bottom of a bowl or baking dish
4 - sprinkle flour over the baking pan for dredging
5 - add oil to rimmed (2-3 inch side, large, wide) sauté pan
COOK:
1 - preheat the oven to 350˚
2 - season the chicken thighs in the salt/pepper mix, dredge in flour and set aside until ready to sear.
3 - heat the oil over medium-high heat. When the oil is hot, but not smoking, add the chicken and brown well on both sides, about 3 minutes each side. Clean the dish that had the chicken in it. Remove chicken by putting it back in the reserved pan.
4 - Scrape the browned bits from the bottom of the pan, then add the onions to the oil and cook for 3 minutes, stirring well.
5 - Add the garlic/pepper/salt mix and cook 1 minute.
6 - Add the lemon/broth mix and chicken to the pan. Bring to a simmer, cover tightly, and place in oven. Bake for 20 minutes.
7 - While the chicken is baking, cook the pasta al dente. You can drain and toss with butter/parsley if you want.
8 - Remove the lid and cook an additional 15 minutes or until cooked through and tender.
9 - 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.
Serve with salad.
