Chicken Thighs with a Lovely Lemony Garlic Sauce – easy for Cooking with Kids – fairly low in calories and quick and easy.
Chicken thighs are becoming more popular – before most folks went for the breasts – supposedly lower in fat etc but I find that the thighs are so much more tasty – so I combine the two. This recipe is for thighs only – but you could combine them if you wish.
- 4 chicken thighs, skinned
- 1 tablespoon all-purpose flour
- Your choice of dried or chopped fresh herbs – oregano works well but so does thyme or just some seasoned salt/pepper blend – my advice is to LEAVE out salt – since the broth/breadcrumbs/capers have salt and no more is needed
- 1 large egg, lightly beaten
- 1/2 cup Panko breadcrumbs ( they are the very best)
- 2 teaspoons olive oil
- 1/2 cup chicken broth
- 1/2 cup white wine
- 2 tablespoons fresh lemon juice
- 2 garlic cloves, minced
- 2 tablespoons chopped fresh Italian parsley
- 1 tablespoon capers or black kalamata pitted olives chopped, drained
- Grated lemon rind – or if you following my tips – you will have a couple of frozen lemons and you can grate some of the WHOLE lemon for serving and return the rest of it to the freezer!
- Place chicken in a plastic bag; add flour, and whatever seasonings you like – salt or pepper or dried herbs like marjoram or oregano. Below is organic black basil, marjoram and rosemary growing in our Little Farm.
- Seal bag, and shake to coat chicken. Here is what mine looked like. I added chopped rosemary.
- Whisk the egg gently in a shallow dish.
- Dip each piece in egg white mixture, and dredge in breadcrumbs. Here is what mine looked like!
- Heat oil in a large nonstick skillet over medium-high heat.
- Cook the chicken for about 5 minutes on each side or until browned.
- Add broth, wine, lemon juice, and garlic to pan; bring to a boil.
- Cover, reduce heat, and simmer 10 minutes.
- Add parsley and capers or olives ( I didnt have any capers so used olives), and simmer, uncovered at first and then covered, until the chicken is no longer pink in center.
- Sprinkle with grated lemon.
I like to serve this with fluffy basmati rice – cooked in a rice cooker so that I dont have to worry about it drying out. You can keep the chicken warm in your warming oven for a while if dinner is delayed 30mins or so – which often happens with us as things come up at the last moment like phone calls….