Subj : BH&G 3188
To   : All
From : Dave Drum
Date : Thu Jul 01 2021 11:02:44

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lemon-Sage Roasted Chicken Thighs
 Categories: Poultry, Citrus, Herbs, Vegetables, Wine
      Yield: 4 Servings
 
      8    Skinned, boned chicken
           - thighs
    1/4 ts (ea) salt & black pepper
      2 ts Olive oil
      1 lb Baby carrots; w/1/2" tops,
           - halved if large
      4    Shallots; quartered
      3 cl Garlic; thin sliced
  1 1/3 c  Chicken broth
      1 ts Fine shredded lemon peel
           - (set aside)
      2 tb Lemon juice
      1 tb All-purpose flour
    1/4 c  Dry white wine
      2 tb Snipped fresh sage
           Lemon wedges
 
  Set oven @ 375ºF/190ºC.
  
  Season chicken with salt and pepper. In an extra-large
  ovenproof skillet cook chicken in hot oil over
  medium-high heat about 5 minutes or until brown, turning
  once. Add carrots, shallots and garlic to skillet. Pour
  1/3 cup of the chicken broth and the lemon juice over
  chicken in skillet. Bring to boiling.
  
  Place skillet in oven; roast, uncovered, about 25 minutes
  or until chicken is done and carrots are just tender.
  Transfer chicken and carrots to a platter, cover with
  foil to keep warm.
  
  Whisk flour into remaining broth. Add broth mixture and
  wine to the hot skillet. Whisk to combine. Return skillet
  to medium-high heat. Cook and stir to scrape up any
  browned bits from the bottom of the pan. Bring to
  boiling. Boil gently, uncovered, about 5 minutes or until
  liquid is slightly thickened and reduced to about 1/2
  cup. Stir in sage and lemon peel. Serve sauce with
  chicken and carrots.
  
  Serve with lemon wedges.
  
  Makes: 4 servings
  
  Better Homes & Gardens | May 2015
  
  MM Format by Dave Drum - 25 May 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "No act of kindness is too small." -- Kevin Heath
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