Thursday, January 31, 2013

Recipe Thursday: Herb Chicken Thighs

This recipe is from my I'm Just Here for the Food Cookbook by Alton Brown. It's a great one to serve for company since the chicken cooks itself for the last part.
Tastes amazing and smells heavenly. 
I used my 10 inch stainless steel frying pan for the whole process and it did great! 
It's always nice to have an array of ways to cook chicken. This is one of my favorites!

6 Chicken Thighs
Kosher salt & freshly ground pepper
10 cloves of garlic, peeled
5 medium sized shallots {cut in half and peeled}
Three sprigs fresh thyme, parsley, and sage {Alton says rosemary would throw it over the top}
2 T. olive oil for browning
1/2 C. olive oil for cooking

1. Preheat oven to 350F.

2. Season chicken liberally on both sides with salt and pepper. Add 2T olive oil to pan over high heat.
{Use oven safe pan that it wide}

3. Brown chicken in pan on both sides, about 3 or 4 minutes per side. Remove pan from heat. Add 1/2 cup olive oil, garlic cloves, shallots, and herbs, evenly distributed in between the chicken pieces.

4. Cover and bake in oven for 1-1/2 hours.

1 comment:

Casey said...

So funny, I made something similar this week, too! Mine was lemon chicken, so so good.

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