Thursday, July 15, 2010

Yummy recipe

I have just a moment before I need to get the kids ready to walk over to VBS, but I wanted to share this recipe I made the other night. I have a lemon-thyme plant that I put in just for its lovely smell. I've never cooked with it. Its really taken off and I wanted to use it for something, so I looked around and found this recipe. It was delicious! I was worried that the amount of lemon-thyme would be overwhelming, but it wasn't at all. The sauce was really good!

The only two things I would add to this recipe are this: Drain off some of the fat after browning the chicken and run the pan under a broiler for a few minutes at the end to crisp up the skin. Otherwise, its absolutely delicious as written. My family wolfed it down.

Chicken with Lemon Thyme
from The French Farmhouse Cookbook by Susan Herrmann Loomis (an excellent cookbook btw)

2 tablespoons olive oil
1 chicken (3½-4 pounds; 1¾-2 kilos), cut into 8 pieces (2 breast pieces, 2 wings with portion of breast attached, 2 legs, 2 thighs), with giblets reserved
Sea salt and freshly ground black pepper
2 large onions, peeled and diced
5 cloves garlic, peeled, cut in half, and green germ removed
1 large handful fresh lemon thyme prigs plus 1/3 cup (loosely packed) fresh lemon thyme leaves
1/4 cup (60ml) freshly squeezed lemon juice

1. Heat the oil in a large heavy skillet over medium-high heat until it is hot but not smoking. Add the chicken, season it with salt and pepper, and brown it on both sides, about 5 minutes per side. The chicken should be deep golden.
2. Remove the chicken from the skillet and add the onions and garlic. Cook, stirring constantly, until the onions turn deep gold on the edges, about 5 minutes. Reduce the heat to medium, and return the chicken to the skillet. Add the lemon thyme sprigs and the lemon juice, and stir well, scraping the bottom of the pan. Add the giblets, cover and cook until the chicken is nearly tender, about 20 minutes.
3. Stir 2 tablespoons of the lemon thyme leaves into the chicken, cover, and continue cooking until the chicken is cooked though. about 10 more minutes. Remove from the heat. Remove the lemon thyme sprigs, stir in the remaining lemon thyme leaves, and taste for seasoning. Let sit, covered, for about 10 minutes before serving.
4. Transfer the chicken pieces, all of the onion and garlic, and any of the cooking juices to a warmed platter, or simply divide them among four plates. Serve immediately.
4 servings

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