chicken thighs

Lemon Chicken Thighs

by Anne Maxfield on May 14, 2018

Accidental Locavore Chicken Thighs With LemonI love chicken thighs and this recipe from bon appétit looked easy and delicious. Serves 2-4 depending on appetite and size of thighs.

• 4 chicken thighs (bone-in and skin-on)
• Salt & pepper
• ¼ cup white wine vinegar
• 4 garlic cloves, peeled and crushed
• 2 lemons, halved
• 1 ½ teaspoons honey
• ½ teaspoon Aleppo style pepper
• 3 tablespoons olive oil

Pat chicken thighs dry and season well with salt and black pepper. Place in a large resealable plastic bag and add vinegar. Seal bag and gently massage chicken to ensure all thighs are coated in vinegar. Chill 1 hour.
Preheat oven to 400°. Remove chicken thighs from bag and pat dry with paper towels; the drier the skin, the crispier it will be when cooked.
Place chicken thighs, skin side down, in a dry large cast-iron skillet and set over medium heat. Cook undisturbed until they easily release from the pan, about 4 minutes. Continue to cook, moving chicken around occasionally to ensure the skin is cooking evenly, until golden brown, 8–10 minutes. Add garlic and transfer skillet to oven. Bake until chicken is cooked through, 10–12 minutes. Transfer chicken and garlic to a plate.
Set skillet over medium-high heat and cook lemons, cut side down, until edges are deeply charred (they should be almost black), about 5 minutes. Transfer to plate with chicken and garlic and let cool slightly.
Squeeze lemon juice into a small bowl; add garlic, honey, and Aleppo-style pepper and whisk to combine. Whisk in oil and any accumulated juices on plate with chicken. Season vinaigrette with salt and black pepper.
Drizzle half of vinaigrette on a platter and set chicken on top. Serve with remaining vinaigrette alongside and enjoy!

Accidental Locavore Lemons for Chicken ThighsMy verdict: This was good, tasty, but not one of the best (or easiest) chicken thigh recipes I’ve made. One of the major issues I had was that you’ve got a pan full of great browned chicken bits (fond, if you want to get technical) and there’s no call to do anything with them.
I couldn’t let all that great flavor go to waste so after cooking the lemons, I deglazed the pan with a little white wine (chicken stock or water would work fine), scraping up the browned bits. Once that was done, I added the vinaigrette, let it cook down a bit (smashing up the garlic as it cooked) and served that as a sauce over the chicken.
The other problem came juicing the lemons. They were slippery from being in a greasy pan and I ended up picking countless pits out of the bowl, so using a juicer or reamer might be a better idea than just juicing them into a bowl.
I’m thinking this might be just as good (and easier) done on a sheet pan in a 400° oven and roasting the lemons and garlic along with the chicken. What do you think?



Turkish Spiced Chicken With Green Sauce

by Anne Maxfield on August 13, 2015

Accidental Locavore Turkish Chicken With Green SauceBeing a lover of all foods Middle Eastern (okay, maybe just all foods), the Accidental Locavore made this chicken recipe for dinner recently. Give it some time to marinate but don’t worry, the marinade comes together really quickly, so you can do it in the morning before you take off. The ingredients for the sauce are going in a food processor, so you can just coarsely chop them. Serves 4:

Accidental Locavore Marinade for Turkish ChickenFor the chicken:

  • 6 tablespoons olive oil
  • 1/2 teaspoon ground cinnamon
  • 3/4 teaspoon cayenne pepper
  • 1 teaspoon ground cumin
  • 2 garlic cloves, grated
  • Salt and pepper
  • 6 skinless boneless chicken thighs

Accidental Locavore Sauce for Turkish ChickenFor the sauce:

  • 2 garlic cloves, chopped
  • 2 chiles, jalapeno or Serrano (more or less to taste), seeded and chopped
  • 1/3 cup cilantro, roughly chopped
  • Leaves from 8 sprigs of mint
  • ½ cup pitted green olives, roughly chopped
  • 2 tablespoons white balsamic vinegar
  • 6 tablespoons olive oil
  • Salt
  • Lemon juice to taste
  • Lemon wedges to serve

Mix the olive oil, cinnamon, cayenne, cumin, garlic and salt and pepper in a small bowl to make a marinade. Make little slits all over the underside of the pieces of chicken with the point of a knife. Put the chicken in a Ziploc bag and pour the marinade over, turning to coat. Refrigerate for a few hours or overnight. Bring the chicken to room temperature before cooking.

Make the sauce just before you cook the chicken. Put the garlic, chiles, cilantro, mint and olives and vinegar in the workbowl of a food processor and pulse until well combined. Gradually add the olive oil and process until you have a rough paste (it should be chunky). Add lemon juice and salt to taste and set aside in a small bowl.

Accidental Locavore Grilled Turkish ChickenHeat a grill or grill pan on medium heat. Remove the chicken from the marinade, and shake off the excess. Cook the chicken for about two minutes on each side, then reduce the heat to low and cook for another four minutes per side. The chicken should be cooked through and singed, but not burnt.

Serve the chicken with the sauce and lemon wedges and enjoy!

My verdict: Great! I did the chicken thighs on the grill and they were delicious! If you can’t grill, a grill pan, or even a hot (400°) oven with a sheet pan would work fine. The sauce is really good with them and you can adjust the spice and salt to suit your personal taste (so mine was nice and spicy). The sauce would go well with a firm fish or even some lamb chops. I served the chicken with couscous and some green beans, but eggplant would be a good side dish too. If you have any Greek yogurt or labneh, you could add that too.





Chicken Roasted With Bread and Lemon

by Anne Maxfield on February 19, 2015

Accidental Locavore Lemons and BreadEvery now and then the Accidental Locavore needs an undemanding dinner idea. This one with chicken, lemons, bread and caper berries looked interesting. The fact that you just tossed everything on a cookie sheet and popped it in the oven made it even more appealing. Serves 4:

  • 1/2 pound sourdough bread, torn into bite-size pieces
  • 4 large shallots, peeled and quartered lengthwise
  • 3/4 cup drained caperberries
  • 2 lemons, washed and quartered lengthwise
  • 1/4 cup extra-virgin olive oil, plus more for brushing
  • Salt and pepper
  • 8 chicken thighs (with skin and bones)

Preheat oven to 400°. On a large baking sheet, toss the bread, shallots, caperberries and lemons in the olive oil and season with salt and pepper. Brush the chicken thighs with olive oil and sprinkle with salt and pepper. Arrange the chicken on the bread and roast for about 40 minutes until the thighs reach 160 with an instant-read thermometer. Serve and enjoy!

Accidental Locavore Chicken Thighs With BreadMy verdict: I thought these were great, but Frank wasn’t as enthusiastic. Could be because I took the roasted lemon quarters and squeezed it over the chicken and he didn’t. Could be because he’s not a caperberry fan. Could be _____. If you’re like Frank and not a fan of caperberries (or don’t have them taking up room in the fridge), you could use capers (I would sprinkle them in about 10 minutes before the chicken was done or else they might end up singed), or a nice mix of olives. One of the things I liked was that the bread under the chicken was soft, like stuffing, where the rest of the bread was crunchy. We managed to get a great loaf of Peasant French bread from Berkshire Mountain Bakery at the Millerton Farmers’ Market, which added to the taste. This is a recipe that you could easily play with to suit your taste, and the contents of your fridge. I used chicken thighs, the original recipe from Food and Wine called for whole legs, but Frank is not a leg man (where poultry is concerned). If you use whole legs or breasts, just increase the cooking time accordingly. A technical note – my baking sheets are the classic aluminum ones, which reacted with the lemon. Next time I’ll probably toss everything in a bowl with the olive oil and line the pan with parchment, it’ll be easier cleanup, too.

Accidental Locavore Chicken With Lemon and BreadMade this a second time and threw some broccoli in the mix. Tossed everything in a bowl and then on a parchment-lined pan. Again delicious! This time I didn’t use the convection setting on the oven and the skin of the chicken wasn’t as crispy, so if you have a convection setting, use it.





Naomi Pomeroy’s Wedding Chicken

by Anne Maxfield on October 9, 2014

Accidental Locavore Wedding ChickenThis is a chicken dish supposedly so delicious that Naomi Pomeroy served it on her wedding day, so the Accidental Locavore had to give it a try. It’s a pretty simple dish and I made it easier by eliminating a lot of chopping. It does need time to marinate, so plan ahead. Serves 4 if everyone gets two pieces. I had some surprisingly huge thighs, so one apiece was plenty.

  • 10   garlic cloves
  • 4   serrano chiles, with seeds, quartered
  • 3½” piece ginger, coarsely chopped (peeled if you like)
  • 1/2 cup olive oil
  • ½ cup soy sauce
  • ¼ cup apple cider vinegar
  • ¼ cup sugar
  • 2 tablespoons fish sauce
  • 1 tablespoon kosher salt
  • 2 lemons, sliced, plus wedges for serving
  • 6   sprigs thyme
  • 8   skin-on, bone-in chicken thighs (about 3½ lbs.)

Accidental Locavore Chicken MarinadePut the garlic, chiles and garlic in the work bowl of a food processor and process until chopped. Add the olive oil, soy sauce, vinegar, sugar, fish sauce and salt and process until combined. In a large Ziploc bag put the marinade, lemon slices, thyme, and chicken thighs. Marinate in the refrigerator for at least 8 hours.

Preheat oven to 450°. Remove chicken from marinade, shake off excess marinade, and place, skin-side up, on a rimmed baking sheet. Roast until cooked through (an instant-read thermometer inserted in the thickest part of the thigh should register 165° and the juices should run clear), 25–30 minutes. Serve with lemon wedges and enjoy!

Accidental Locavore Roasting ChickenMy verdict: While I wouldn’t serve these at my wedding, they were tasty! They’re certainly easy enough just to pop in the oven for dinner, if you marinate them the night before, or even in the morning. I cut back on the fish sauce and the olive oil (the original recipe called for 3 tablespoons and 1 cup respectively) because a little fish sauce goes a long way and with the already fatty thighs I didn’t see the need for all that oil. If you’re a confirmed white-meat chicken person, you might want to add some more olive oil.

Grilling the thighs would also be a great option, in which case I would start them skin-side down and flip them halfway through. We served them with jasmine rice–keeping the Oriental theme going.