Oh, my! Chicken Thighs

I credit Giada deLaurentis with spurring my infatuation with chicken thighs.  I used to watch Giada’s show in the afternoons when my oldest was a toddler.  I even went to a cookbook signing and met Giada!  Her recipe for Chicken Vesuvio ( http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-vesuvio-recipe.html) inspired me to start cooking with thighs and I have loved them ever since.

One of my all time favorite things to do with thighs is stick them in a Dutch oven with some aromatics and then enjoy the perfect chicken.  It comes out very tender and the infusion of herbs and garlic make this meal rustic and comforting.




*6 Chicken Thighs, bone-in and skin on

*2 heads of garlic, top of the head sliced open

*1 lemon, cut into 1/4″ slices

*2 lemons, juiced

*2 tbsp. Unsalted butter

*Chicken stock

*A few sprigs of rosemary

*1/2 cup white wine

*Olive oil

*Kosher salt/pepper


Salt and pepper the chicken thighs and set aside to cook.  Heat a few tablespoons of olive oil in a Dutch oven and brown the chicken thighs.  Remove from heat and arrange the lemon slices, garlic,  and rosemary over the thighs and close the lid.  Deglaze with 1/2 cup of chicken stock and then put the pot in the oven on 250 for 2 hours.

Remove the pot from the oven and take out the aromatics and chicken.  Put the pot on the stovetop and heat the butter with the juices that are left from the chicken.  Deglaze with 1/2 cup of white wine and 1/4 cup of chicken stock.  Remove from the heat and add the lemon juice, salt and pepper to taste.

I make a delicious cranberry and green onion cous cous to serve aside this dish.  It is wonderful under a piece of chicken and drizzled with the bright lemon sauce!





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