This recipe is adapted from one of Emeril's. I think I remember first seeing it on "Essence." We don't eat chicken that often. A drive down the Delmarva peninsula where the Tyson or Purdue factories live put an end to that practice. But when we can find a good organic, free-range supplier, chicken thighs are an excellent, often-overlooked option. The bone-in meat makes them ten times more tasty than the breast. They are super inexpensive. And perhaps most importantly, you have to really TRY to overcook them. Usually, they come out great even if left in the oven too long.
These days, I hear that Emeril is slinging $20 veal parm at the new casino in Bethlehem, PA.
I wish the old Emeril would come back.
Emeril Lagasse's Lemon Garlic Chicken Thighs
-4 chicken thighs
-3/4 tsp salt
-1/2 tsp pepper
-1/4 cup all purpose flour
-2 tbsp olive oil
-1.5 cups sliced onions
-10 garlic cloves crushed
-1/4 tsp crushed red pepper
-1 bay leaf
-1/4 cup fresh squeezed lemon
-3/4 cup chicken broth
-1.5 tbsp parsley
Preheat the oven to 350 degrees F. Season the thighs with salt
and freshly ground pepper. Place the flour in a shallow dish.
Lightly dredge the chicken in the flour and set aside. In a large wide saute, 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 6 minutes.
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, 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, or until
cooked through and tender. Serve with parsley and a sliced lemon for garnish.
Emeril suggests serving with pasta. I cooked extra onions and instead served the chicken on a bed of them, with spinach on the side.