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I think these Lemon Garlic Chicken Thighs would go well with your quinoa salad
Joined: Dec 9, 2005
Posted to Thread #27692 at 2:12 pm on Jun 10, 2015
Just omit the pasta component.
Lemon Garlic Chicken Thighs
8 chicken thighs with bones and skin, about 3-1/2 pounds
1 3/4 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
1/4 cup olive oil
3 cups thinly sliced onions
30 cloves (about 2 heads) garlic, peeled and smashed
1/2 teaspoon crushed red pepper
1 bay leaf
1/2 cup freshly squeezed lemon juice
1-1/2 cups chicken broth
1 pound angel hair pasta
3 tablespoons chopped fresh parsley leaves, plus more for garnish
3 tablespoons unsalted butter
Preheat the oven to 350 degrees F.
Season the chicken thighs with 1 1/4 teaspoons of the salt and 1 teaspoon of the freshly ground pepper.
Place the flour in a shallow dish. Lightly dredge the chicken in the flour and set aside.
In a large wide saute pan with 2 to 3-inch sides, heat the oil over medium-high heat. When the oil is hot but not smoking, add the thighs and brown well on both sides, about 6 minutes. Remove the chicken from the pan and set aside.
Add the onions to the oil and cook, stirring to scrape up any browned bits from the chicken until wilted, about 3 minutes. Add the garlic, crushed red pepper, remaining 1/2 teaspoon salt, and the bay leaf and cook 1 minute. Add the lemon juice, chicken broth, and browned chicken thighs to the pan. Bring the mixture to a simmer, cover tightly, and place in the oven. Bake for 20 minutes, remove the lid and cook an additional 15 minutes, or until cooked through and tender.
While the chicken is baking, cook the pasta until al dente, 4 to 5 minutes for dry pasta. Drain well and toss in a large bowl with 3 tablespoons of the parsley and the butter.
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.
Source: Emeril Lagasse
Pat's notes: Delicious. Tender chicken. Leftovers are equally good the next day.
Other messages in this thread:
- 27692. Help me figure out a meal plan please. I want to make this Green Grape and Avocado Quinoa Salad [LINK] - orchid - 8:33pm on 06/09/15 (23)
- Crusty bread, tomatoes and mozzarella, roasted BBQ pulled chicken sounds good [NT] - cheezz - 9:01pm on 06/09/15
- REC: Chicken Pecan Quiche - cheezz - 10:59pm on 06/09/15
- REC: Mango Curried Chicken, posted by Pat - cheezz - 11:02pm on 06/09/15
- How about individual chicken pot pies? Add a green salad or roasted broccoli [NT] - cheezz - 11:03pm on 06/09/15
- REC: Another one from Pat -- Glazed Orange Hoisin Chicken - cheezz - 11:05pm on 06/09/15
- Michael etc Souvlaki [NT] [LINK] - AngAk1 - 11:53pm on 06/09/15
- Joe's Lebanese chicken [NT] [LINK] - AngAk1 - 11:54pm on 06/09/15
- All these recipes sound great but my goal is to make something - orchid - 1:13pm on 06/10/15
- Do the Five Ingredient Chicken with your thighs--delicious and ready in - Charley - 2:00pm on 06/10/15
- use a crockpot for any of those recipes, or slow roast longer, covered, in a cooler oven. [NT] - AngAk1 - 7:25pm on 06/10/15
- and with the souvlaki, I figured you could cut up those thighs. [NT] - AngAk1 - 7:26pm on 06/10/15
- I think these Lemon Garlic Chicken Thighs would go well with your quinoa salad [LINK] - Pat-NoCal - 2:12pm on 06/10/15
- That might very well work. I could just cook them longer in the - orchid - 2:49pm on 06/10/15
- Yes, I would just leave the chicken in the oven until tender. - Pat-NoCal - 3:51pm on 06/10/15
- Thank you, thank you, thank you! This is exactly what I was hoping for Pat. [NT] - orchid - 4:19pm on 06/10/15
- This salad caught my attention right away.... - SallyBR - 2:43pm on 06/10/15
- Me too and we've never had quinoa. This salad seemed like a perfect time to try it. [NT] - orchid - 2:51pm on 06/10/15
- I love quinoa:) [NT] - deb-in-MI - 4:13pm on 06/10/15
- Ditto. I think the salad would be good with couscous as well. And a few red grapes would add a color - Pat-NoCal - 4:15pm on 06/10/15
- Actually, I have red grapes right now so I am using those instead - orchid - 4:22pm on 06/10/15
- The red ones might bleed their color a bit if left in the salad for a while but the flavor - Pat-NoCal - 4:24pm on 06/10/15