Sunday, January 20, 2013

A Brand New Year

I can't believe that it has been so long since my last post.
Looking back on this past year has been full of many wonderful moments to reflect on.
There have also been some very emotional raw moments that have taken the wind out of my sails on some days.
I've let my sails flap a little too long without direction.
It's time for me to make a move so to speak and take charge, so, I'm back!
I may not post every day, but I would like to make a commitment to post a recipe at least once a week. Hopefully, for those of you who haven't given up on me you will look forward to seeing my posts come every Monday.
As always I love to hear from you. If you would like me to post a recipe that you have seen me post a picture of on pinterest or facebook, please let me know. I'd be more than happy to share the recipe with you!

Rosemary Lemon Chicken with Artichoke Hearts

8 Chicken Thighs on the bone with skin on
salt and pepper
2 lemons, juiced
2 tsp capers 
4 cloves garlic, smashed
5 cups baby spinach leaves
1 can of artichoke hearts, rinsed and drained
1/2 cup liquid (water or chicken stock)
1/2 cup white wine * optional

In a pan that is large enough to cook all the chicken heat up enough vegetable oil to coat the bottom of the pan.  I cook the chicken on a medium heat level.
Season each piece of chicken with salt, pepper and rosemary leaves.
Place the chicken skin side down in the pan and let the chicken skin get nice and crispy. Let it cook. Do not try to turn it right away.  After about 10 minutes, when it is ready, the chicken will kind of release itself. The skin should be nice and crispy and you should have a beautiful golden brown color on each piece of chicken. Turn each piece of chicken over and continue to cook. Add the smashed garlic to the pan.  Add the juice from the 2 lemons, scraping the bottom of the pan to help it deglaze. Add a little bit of water at this time if needed. Add the capers, wine and artichoke hearts and continue to cook until chicken is cooked through. Depending on the size of the chicken thighs, usually about another 15 minutes.  If you need more liquid add some chicken stock or some water. 
You don't want the chicken to be covered with the liquid, you just want there to be some liquid in the pan.
When the chicken is done, (clear juices runs by the bone) spoon the chicken and it's juices over the spinach. The spinach will wilt, and you will have a delicious tasting dish. It's so easy to make and everyone will enjoy it. 
If you would like to use chicken breasts rather than thighs please adjust the cooking time accordingly.

Buon Appetito

1 comment:

  1. About time. Boy was I sick of looking at Pumpkin Cheesecake. I love chicken thighs, and having the skin and bones on it, results in the best flavor. Caccitore, or giambota is are two other great choices. I hate skinless, boneless breasts.