What man doesn’t like chicken? And what man doesn’t like thighs? I thought I’d try a new recipe tonight for our Valentine’s Day meal – 2 days early – using the best-tasting part of the bird – and the cheapest to fix.
I also picked up my first two bottles of Dreaming Tree Wines. I’m a huge Dave Matthews fan and this is his new line of wine available locally at Liquor Warehouse and Target. I suggest picking up a bottle of both the Chardonnay and Crush – a Red Blend. The Chardonnay is light, and buttery, while the Red is full of flavor with a dry finish. We finished both bottles, but not before I created this Valentine’s Day recipe using the white.
You can make this Gluten-Free by switching up just a few items, and make sure your herbs are G-Free too. If you aren’t sure, check the manufacturer’s website for more information.
· 2 tablespoons olive oil
· 6 chicken thighs including skin and bone-in
· 1 teaspoons Garlic salt
· 1/2 teaspoons pepper
· 1 medium onion, sliced
· 1 cup Regular or Gluten-Free chicken stock, or water
· 1 (28-ounce) can crushed tomatoes in thick puree
· 1 1/2 teaspoon dried thyme
· 1 tablespoon lemon juice
· 2 tablespoons chopped fresh parsley leaves
· Sliced lemon for garnish
Heat the oil in a large skillet over medium-high heat.
Pat chicken dry with a paper towel and season with garlic salt and pepper. Brown the chicken, skin-side down first, and turning once, about 4 minutes on each side. Transfer to a plate and cover loosely with aluminum foil.
Empty all but 1 tablespoon of oil from the pan; be careful it will be quite hot.
My husband walks in right about now and gives me some Valentine’s flowers – such a lucky girl.
Add onion to the pan and sauté until tender, approx 3 minutes. Add the stock and Dreaming Tree Chardonnay and stir, deglaze the bottom of the pan by scraping up any bits of meat. Turn heat to high and reduce by half, about 3 minutes. Pour in the crushed tomatoes and add the dried herbs and lemon juice. Add the chicken thighs back into the pan. Cover and cook on medium-low heat for 40-45 minutes.
Remove chicken from liquid and serve on hot egg noodles. Spoon the sauce on top of noodles and sprinkle with fresh chopped parsley and lemon slices. Serve with the remainder of the Dreaming Tree Chardonnay, or Dreaming Tree Crush with a garden salad and a flirty apron.