Wednesday, January 19, 2011

Citrus and Herb Chicken

The simplicity of this dish is what makes it amazing. There's nothing fancy involved in how fancy it looks. I've used a cheaper cut of chicken and cooked it with simple ingredients. It's lovely and crispy and perfectly fatty...not in a chewy way but in a crisp and moist way.

4 chicken thighs with skin and bone
2 heads of garlic separated and lightly smashed with side of knife (skin on)
5 springs thyme
5 sprigs oregano
5 sage leaves
2 shallots thinly sliced
1/2 a red onion thinly sliced
1/2 tablespoon balsamic vinegar
1/2 tablespoon extra virgin olive oil
1/2 lemon juiced
salt and pepper to taste

Rub chicken with some salt and pepper. In a deep baking dish, toss all the ingredients together. let it sit for 1 hour or overnight.
Preheat the oven to 400. Meanwhile heat a skillet on medium low heat with a touch of olive oil and butter. Remove any marinade from chicken and pat dry. Fry skin side down. Fry this on a lower heat so that it renders the fat from the skin and makes the chicken crispy. When it's become golden brown (8-10 min) return to baking dish skin side up. (reserve the frying pan/fat). Bake for 10 minutes at 400, reduce the heat to 375 and bake for another 20 minutes or until cooked.
Remove the chicken and let it rest under a foil tent. Pour the garlic and herbs from the dish into the pan where the chicken was fried and cook on medium low heat for 3-5 minutes. Serve the chicken on a bed of the garlic and herbs.

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