Posted in Food & Drink

Chicken Thighs

I’ve got a big work week this week, dear Reader, but my thoughts this morning turn to you. In these tough times, even the simplest meal presents itself as a sumptuous feast. The Scout and I previously feasted on lamb and steak from Costco; we now turn our anxious eyes to chicken thighs.

I am pleased to bring you a WCGB first—a recipe. Adapted from Joy of Cooking, I present:

Chicken Thighs with Onions, Garlic & Tarragon

Joy of Cooking says, “This simple but delicious dish is Greek in inspiration, so you might serve it in the Greek style with oven-roasted potatoes cooked with olive oil, garlic and herbs.” (NB: I did. Put the potatoes in 10-15 minutes before the chicken. I like Nigella’s recipe, though it is not particularly Greek.)

Preheat the oven to 400 degrees F.

Rinse and pat dry 3 pounds of chicken thighs (bone-in or boneless—your choice). Season with salt and pepper.

Toss together the following:

3 medium onions cut into rings

6-12 cloves garlic, thinly sliced (you can also use Trader Joe’s crushed garlic in the little jar, or a combo of both)

2 tablespoons olive oil

2-3 tablespoons fresh tarragon (I cut it up with scissors)

1-2 teaspoons ground fennel seed

Juice of 1 small lemon (I used a Meyer lemon from Susan’s tree)

Spread half of the onion mixture in a shallow baking dish large enough to hold the chicken in a single layer. Put the chicken on top of the onions, then put the rest of the onions on top of the chicken. Drizzle a little olive oil on top of everything, then put it in the oven for 45-55 minutes. The chicken is done when the juice from the chicken runs clear (not pink).

I made this last night but I didn’t take a picture. Sorry. The Scout recommends the 2006 La Crema Chardonnay to go with it (not the 2007—and if you find the 2006 somewhere, let me know). Notice how the expensive meat gets axed before the expensive wine around here.

Let me know if you make this, or if you have another chicken thigh recipe. I’m on a chicken thigh high.