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Category: POULTRY MAIN DISH
Prep Time: Cook Time: Total Time:
I find that chicken thighs are much more reminiscent of the chickens we used to rise as a child on our farm. For those of you trying to cut fat or are a little finicky about bones, buy the skinless boneless ones, just remember if you lose the skin & bones you lose flavor!
Serves 4-6
Ingredients
6-8 chicken thighs-boneless, skinless if preferred.
1 shallot diced small
2 cloves garlic, pressed or minced
1 teaspoon fresh rosemary or 1/2 teaspoon
1 teaspoon fresh sage minced
1 Tablespoon chopped fresh chives
1 Tablespoon olive oil
1/4 cup of your favorite red or white wine
1 Tablespoon balsamic vinegar
1/2 pint grape tomatoes-for garnish
salt & pepper to taste
Directions:
1.In a seal-able plastic storage bag place all the ingredients,seal and let marinade for 1 hour but up to 12 hours.
2.Preheat oven to 400 degrees F
3.In a baking dish place the chicken in a single layer.
4.Pour the marinade over it.
5.Cover and bake for 25-30 minutes.
6.Remove the cover and continue baking for 20-25 minutes or until internal temperature reaches 175-180 degrees.
Place chicken on a platter.
Reduce juices for about 5 minutes on the stove.
Serve with cooked couscous!
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HERBED CHICKEN THIGHS
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Category: POULTRY MAIN DISH
Prep Time: Cook Time: Total Time:
I find that chicken thighs are much more reminiscent of the chickens we used to rise as a child on our farm. For those of you trying to cut fat or are a little finicky about bones, buy the skinless boneless ones, just remember if you lose the skin & bones you lose flavor!
Serves 4-6
Ingredients
6-8 chicken thighs-boneless, skinless if preferred.
1 shallot diced small
2 cloves garlic, pressed or minced
1 teaspoon fresh rosemary or 1/2 teaspoon
1 teaspoon fresh sage minced
1 Tablespoon chopped fresh chives
1 Tablespoon olive oil
1/4 cup of your favorite red or white wine
1 Tablespoon balsamic vinegar
1/2 pint grape tomatoes-for garnish
salt & pepper to taste
Directions:
1.In a seal-able plastic storage bag place all the ingredients,seal and let marinade for 1 hour but up to 12 hours.
2.Preheat oven to 400 degrees F
3.In a baking dish place the chicken in a single layer.
4.Pour the marinade over it.
5.Cover and bake for 25-30 minutes.
6.Remove the cover and continue baking for 20-25 minutes or until internal temperature reaches 175-180 degrees.
Place chicken on a platter.
Reduce juices for about 5 minutes on the stove.
Serve with cooked couscous!
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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