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lemon garlic chicken thighs

May 1, 2009

Ah, the dilemma of what to make for Friday night dinner.  Around here, everybody is part cranky and part relieved it is the weekend.  I’ve been waiting for our fence to be built all day long.  We’ve had a bare yard on a corner lot since Monday.  This causes great disruption to both the dog and the youngest kid.


this might look innocent. but it is a very bad scene.

I pulled a package of organic chicken thighs out of the freezer.  Food Network helped me out with this recipe.  I made some rice noodles and we slurped them up in the chicken’s lemony garlicky goodness.


Lemon-Garlic Chicken Thighs
-from Emeril Lagasse

4 chicken thighs with bones and skin, about 1 KG
1 3/4 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
1/4 cup olive oil
1 cup thinly sliced onions
15 cloves 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 package rice noodles
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 Dutch oven, 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 5 minutes each side. 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.

While the chicken is baking, soak the rice noodles in hot water. Drain well and toss in a large bowl with 3 tablespoons of the parsley and the butter.

To serve, place a portion of the noodles in a pasta bowl. Arrange thighs around the noodles and drizzle lemon garlic cooking liquid over the pasta. Garnish with additional parsley.


Off to Jeffrey’s Cafe and Wine Bar with some neighbourhood moms for drinks.  Will send a wine-soaked report.

2 Comments leave one →
  1. msteele34 permalink
    May 4, 2009 6:49 am

    I made the lemon garlic chicken last night for Sunday dinner. We had it with roasted asparagus and mashed potatoes. The chicken was a huge hit. Jenny says to pass on to you how much she liked it.

  2. May 4, 2009 7:04 am

    Yeah to my Winnipeg readers…they have impeccable taste.

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