1. Season the chicken thighs with salt and pepper. In a skillet, add the butter and heat over medium-high.
2. Sauté the chicken thighs for 5 to 6 minutes on one side. Turn them over and sauté the other side 5 to 6 minutes or until nicely browned and no juices are running, for 5 to 6 minutes.
3. Add the wine and chicken broth to the pan and bring to a boil. Add minced garlic. Cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes.
4. Add lemon juice, parsley and capers and continue cooking for another 3 to 5 minutes. Finish sauce with butter and lemons slices. Once butter melts and sauce is starting to get a bit thick, it is ready to serve.
Original content by Kitchen Dreaming Written by Ronda Eagle Prep 10 mins cook 50 mins total 60 mins yield 8 cups Ingredients For the Pastry Sticks 2 sheets frozen puff pastry, thawed per package instructions 1 egg, beaten For the Soup 4 chicken breast halves, or 2 cups leftover cooked chicken ground pepper and […]
Recipe courtesy from Ina Garten of Food Network Difficulty : Easy Prep time : 25 mins Cook time : 3/4 hr Serves : 3-4 Ingredients 2 teaspoons fresh thyme leaves 1 teaspoon whole fennel seeds Kosher salt and freshly ground black pepper 1/3 cup good olive oil 1 lemon, halved and sliced 1/4 inch thick 1 onion, […]
By SAM SIFTON APRIL 20, 2017 Recipe: Jamie Oliver’s Chicken in Milk Credit: Gentl and Hyers for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Amy Wilson. URL: https://www.nytimes.com/2017/04/20/magazine/the-secrets-of-jamie-olivers-chicken-in-milk.html?partner=socialflow&smid=tw-nytmag&smtyp=cur&_r=0 In 2002, when he was 25, the British chef and rising BBC cooking star Jamie Oliver put a recipe for chicken in milk into […]