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Holy cow, this is delicious! And pretty cheap ;)

December 11th, 2011 at 09:57 pm

I asked a group of online folks today for ideas on how to use 4 chicken thighs. I got some helpful responses and saved them for the next time I wonder what to do with chicken. I opted for trying the suggestion of a particular person because it used a novel, to me anyway, technique.

Well, that novelty didn't work out too well but I punted and the result is absolutely delicious! My plating and photography skills are sorely lacking but trust me, if you haven't tried something like this with chicken, you should.

Here's the recipe just as he shared it with me and my changes are below it.

Preheat your oven to 400 deg.

Season the the chicken thighs with salt and pepper. Rub a few drops of lemon juice into them. Next, take a frying pan, with a lid. Cut your wax paper into a circle just bigger than the pan. Butter one side of the paper. Next put 3-4 tbs butter in your pan, heat it over med-high heat until it just stops foaming. Place chicken, skin-side down, into butter. Place wax paper on top of pan, butter-side down, and place lid on top. (paper should not be touching chicken)

Place in oven. Cook for 6 minutes. Test chicken with fingers. If the flesh is springy, and an indention made with the finger pops immediately back out, it is done, otherwise, put it back for a couple more minutes.

Remove chicken to a plate.

Add one 1/4th cup chicken or vegetable stock, and 1/4th cup wine to pan. Place over high heat, stirring until it reduces to nearly the consistency of syrup. Add 1 cup of heavy cream, and a few drops of lemon juice. Simmer to desired thickness. Remove from heat and stir in 1-2 tsp of parsely. Serve on top of chicken.

I'm not a fan of lemon so I used fresh lime juice on the chicken. I also chopped up about 1/3 of a portobello mushroom and cooked it with the chicken then removed it when it was done. I rocked along until I couldn't get the wax paper to cooperate. It curled and fell into the pan. Repeatedly. I finally gave up and found a very flat lid that would fit the pan and just buttered the under side of it. Then I realized my oven wasn't heating properly so I continued with the chicken cooking on the stove top. At the end, I added the cooked mushrooms to the sauce.

Really, this chicken is absolutely scrumptious. I ate it with fresh asparagus sauteed in butter and there's enough of both for my lunch tomorrow so I won't be tempted to buy lunch.

Cha ching!

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