Clever Recipe Name Is Clever
Mar. 8th, 2020 11:18 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Roast Chicken with Preserved Lemon and Garlic.
4 bone-in chicken thighs
salt and pepper
1 Tbsp vegetable oil
6 cloves garlic (Ha! I used... only slightly more.)
2 green onions, thinly sliced
3/8 cup chicken stock (I used house-made)
1/2 stick butter (I used about half that, 2 Tbsp)
1 preserved lemon, thinly sliced
fresh lemon juice to season
2 tsp minced parsley leaves
1 tsp chopped tarragon (I used fresh marjoram)
Heat oven to 425. Season chicken generously with salt and pepper. Heat the oil in a large cast-iron or other heavy, oven-proof skillet over medium-high heat. Once hot, lay in chicken skin side down. Cook until the skin crisps and turns a rich golden brown, about 5 minutes.
Without flipping chicken, add garlic and transfer the pan to the lower rack of the oven. Roast until the chicken just cooks through, 15-20 minutes. Set chicken aside on a platter, skin-side up.
Without wiping out pan, set over medium-high heat. Add green onions and cook to soften, about 1 minute. Stir in stock, butter, and lemon slices. Simmer, stirring, until the sauce thickens and turns creamy, about 6 minutes. Return chicken (skin side up) to pan and continue simmering until the sauce reduces further, 2 minutes. Remove from heat and scatter parsley and tarragon over the chicken and sauce. Season with lemon juice, salt, and pepper to taste. Serve with crusty bread and a green salad.
What worked: This was quite tasty. We keep a jar of (house-made) salted preserved lemons in the fridge at all times, so easy and a nice thing to use them in besides tagines.
What didn't: Two of the chicken thighs were much larger, and were still bleeding red after 20 minutes. I ended up cooking them 15 minutes longer in the oven. That caramelized the garlic more than it should have been, but it wasn't burnt so that was okay.
Not surprisingly, this was salty for our taste. I'd omit any salt from the thighs before cooking. Also make some wild rice or something to help soak up the sauce (and salt).
Will I make it again? It will go into the rotation. This would be a good dish for a homeowners' meeting.
4 bone-in chicken thighs
salt and pepper
1 Tbsp vegetable oil
6 cloves garlic (Ha! I used... only slightly more.)
2 green onions, thinly sliced
3/8 cup chicken stock (I used house-made)
1/2 stick butter (I used about half that, 2 Tbsp)
1 preserved lemon, thinly sliced
fresh lemon juice to season
2 tsp minced parsley leaves
1 tsp chopped tarragon (I used fresh marjoram)
Heat oven to 425. Season chicken generously with salt and pepper. Heat the oil in a large cast-iron or other heavy, oven-proof skillet over medium-high heat. Once hot, lay in chicken skin side down. Cook until the skin crisps and turns a rich golden brown, about 5 minutes.
Without flipping chicken, add garlic and transfer the pan to the lower rack of the oven. Roast until the chicken just cooks through, 15-20 minutes. Set chicken aside on a platter, skin-side up.
Without wiping out pan, set over medium-high heat. Add green onions and cook to soften, about 1 minute. Stir in stock, butter, and lemon slices. Simmer, stirring, until the sauce thickens and turns creamy, about 6 minutes. Return chicken (skin side up) to pan and continue simmering until the sauce reduces further, 2 minutes. Remove from heat and scatter parsley and tarragon over the chicken and sauce. Season with lemon juice, salt, and pepper to taste. Serve with crusty bread and a green salad.
What worked: This was quite tasty. We keep a jar of (house-made) salted preserved lemons in the fridge at all times, so easy and a nice thing to use them in besides tagines.
What didn't: Two of the chicken thighs were much larger, and were still bleeding red after 20 minutes. I ended up cooking them 15 minutes longer in the oven. That caramelized the garlic more than it should have been, but it wasn't burnt so that was okay.
Not surprisingly, this was salty for our taste. I'd omit any salt from the thighs before cooking. Also make some wild rice or something to help soak up the sauce (and salt).
Will I make it again? It will go into the rotation. This would be a good dish for a homeowners' meeting.
