Monday, February 1, 2010
Caramelized Shallot, Lemon & Thyme Chicken Thighs
Our friend JP said that chicken thighs are the 'in' thing.
I had never bought them because I am so stubborn and would rather buy a whole chicken and cut it up myself... but I gave in. Cute little pieces of chicken, ready to go. And they were so tasty.
For a dinner and leftovers...
8 chicken thighs
4 shallots, sliced
1 lemon, sliced
2 sprigs thyme, broken into pieces
2 cloves garlic, finely minced
about 10-12 potatoes, sliced in half
olive oil, 1 Tbsp butter, salt and pepper
Preheat oven to 400F.
I started by searing the thighs in olive oil on high heat with salt and pepper.
I put them aside in a baking dish.
In the same oil, saute the shallots until tender. Add the sliced lemon on top. Cook until golden brown. Set aside with the chicken.
Add the butter to the pan along with the thyme. Add the potatoes and sauté for 2 minutes, add the garlic, saute for 2 minutes more until golden brown.
Add the the chicken and send in the oven for 20 minutes until thighs and potatoes are cooked through.