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.
West Coast Grrlie Blather 
Preheat your broiler. Toss 8 boneless, skinless chicken thighs in a large bowl with 2 tablespoons olive oil, two jars drained (not rinsed) (Trader Joe’s, 12 oz. each) marinated artichoke hearts and a healthy pinch of salt and pepper. Lay out evenly on broiler rack set over broiler pan, thighs boned side up. Cook approx. 10-12 minutes, turning chicken midway through when browned on one side. Plate chicken and artichokes. Mix a tablespoon of (your best) extra virgin olive oil into the juices on the bottom of the pan, scrape up sauce, and pour over chicken. Garnish with minced parsley. Top with freshly grated Parmesan if desired. Good Parmesan is $20/lb., so I can understand skipping it.
The whole thing takes less than 20 minutes.
I don’t have a thigh recipe, but our economical meal of late is simply…baked potatoes. They are so jummy and filling. And the Joy of Cooking is the place to go for this one too. Preheat your oven to 400. Wash your potatoes and then roll them in a little olive oil. Put them in the oven. After 30 minutes take them out — and here is the AHA moment — only then do you spear them with forks! Turn the potatoes over and cook for another 20 to 30 minutes depending upon the size. Voila! A miracle in earthy brown.
Now you’re talking WCGB in Pasa!
I can smell & taste it already. Call us when it’s done.
Chicken thighs are my favorite pieces to cook with! The breasts are too dry and boring. The recipe sounds yummy.
RtK I’m going to try yours. Easy. More than three steps in the kitchen and I’m overwhelmed.
Someone’s in the kitchen with Kelly
I have two versions of a one step method. Shake and Bake or Touch of Tai.
I always like when a recipe says “toss.” How far away do I have to stand to make this a legitimate toss? 5 feet? 10? Do I get to try again when I miss?
Delicious. I’ll eat this while I’m looking at pictures of Sarah Palin in her pajamas. š
– AP
aaronproctor.wordpress.com
We tried Rattling the Kettle’s recipe last night and it was fab! (Forgive me, Kelly, we’re the kind of people who hesitate to try a recipe if it has more than three steps in it.) RtK, we used Trader Joe’s pre-grated parmesan and that worked fine. Also didn’t add the extra olive oil at the end because there was plenty of juice already from broiling. Verrry easy and tasty, for lazy cooks like me and J. Merci beaucoup.