I admit that I’ve been in a bit of a cooking slump.
But it’s not like I don’t have at least a dozen excuses to point the finger of blame at… the lack of fresh seasonal vegetables and my less-than-usual enthusiasm for the vegetables that are in season, the winter-induced semi-paralysis I suffer from seasonal affective disorder, and did I mention the ridiculous amount of lasagne available to me from this place over the holidays (of which I may or may not still have at least 5 dinner portions in my freezer)?!
One thing that is just coming into season are Meyer lemons. The first thing I did when I brought home a huge bag from Trader Joe’s was throw together a glass jug of limoncello (I have priorities, people!). I’ve been relying heavily on cookbooks and clipped recipes during my creative cooking “drought”, so I was pretty excited to receive the latest issue of Cooking Light boasting 25 chicken recipes.
Made with a full skinless chicken breast, as well as two skin-on thighs, from the farm, this smells divine while it’s cooking. You can’t go wrong with garlic and wine.
2 boneless chicken breasts, halved crosswise (the original recipe calls for bone-in, which you could also use)
2 skin-on, bone-in chicken thighs
extra-virgin olive oil
1 pound small red potatoes, quartered
1 Meyer lemon, cut into 1/4-inch thick slices and seeded
1/4 cup finely chopped shallots
4 garlic cloves, thinly sliced
1/2 cup dry white wine
1 tsp chopped fresh thyme leaves
1 cup unsalted or low-sodium chicken stock, divided (I used homemade)
1 tsp cornstarch
2 Tbsp fresh Meyer lemon juice
1 Tbsp butter
1 Tbsp fresh parsley leaves
Preheat oven to 400 degrees.
Heat a large ovenproof skillet or oval casserole over medium-high heat. Sprinkle chicken with salt and pepper; coat with cooking spray. Add chicken to pan, skin side down; cook until skin is golden brown and crisp, about 6-7 minutes. Turn chicken over and place pan in preheated oven for about 15 minutes, or until a thermometer inserted into the thickest part of the chicken registers 165 degrees.
Remove chicken to a plate and cover with foil. Pour out pan drippings, but do not wipe the pan clean. Add 1 Tbsp olive oil to pan and swirl to coat. Add potatoes to pan; sprinkle with sea salt and pepper. Turn potatoes to coat with oil. Cook potatoes over medium heat approximately 12-15 minutes, stirring to brown evenly. Remove potatoes to a bowl. Add lemon slices to pan; cook 1 minute on each side, or until browned, and remove from pan. Add 1 Tbsp oil to pain; swirl to coat. Add shallots and garlic; sauté 2 minutes, stirring constantly. Add wine and fresh thyme; cook 1 minute or until liquid evaporates, stirring constantly to deglaze the pan (loosen the brown bits left in the pan).
Return potatoes and lemon to pan. Add 2/3 cup stock and season with salt and pepper. Cook until potatoes are fork tender. Combine remaining 1/3 cup chicken stock with 1 tsp of cornstarch. Add to pan, bring to a full boil, and continue to cook until mixture thickens, about 1 minute. Stir in lemon juice and butter, stirring constantly until butter melts. Return chicken to pan. Spoon sauce over chicken and top with parsley.