Chicken Thighs with a lovely lemony garlic sauce – great for cooking with kids!

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.

Ingredients

  • 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!

Directions

  1. 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.
  2. Seal bag, and shake to coat chicken. Here is what mine looked like. I added chopped rosemary.
  3. Whisk the egg gently in a shallow dish.
  4. Dip each piece in egg white mixture, and dredge in breadcrumbs. Here is what mine looked like!
  5. Heat oil in a large nonstick skillet over medium-high heat.
  6. Cook the chicken for about 5 minutes on each side or until browned.
  7. Add broth, wine, lemon juice, and garlic to pan; bring to a boil.
  8. Cover, reduce heat, and simmer 10 minutes.
  9. 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.
  10. Sprinkle with grated lemon.

And then add the chopped Italian parsley just before serving.

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….

About Grandma

I have reinvented myself many times during my life -teacher, lawyer, business woman, CEO, Entrepreneur, Board member, Professor, Mom, Wife, Farmer, Chef, Musician, Author and now my best role of all – Grandma to multiple grandchildren, grandnephews and nieces worldwide.

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