These past couple of days it has been below 0 and snowy. Therefore going outside for anything else beside an emergency isn’t happening. So it’s time to be creative and using whatever is in the fridge, freezer and pantry. This recipe is easy, delicious and can be use in many different ways.

Chicken is the one meat that majority of people enjoy whether or not it’s dark meat or white meat. This is a lemon paprika chicken, you can easily change to a lemon honey chicken or whatever your heart desires. If you on dieting, pair with steamed vegetables, quinoa, or a bake potato. For comfort food, pair with roasted potatoes, rice, pasta , and vegetables.

Ingredients

  • 4 to 6 bone-in chicken thighs
  • 6 tablespoons olive oil, divided
  • salt and fresh ground pepper, to taste
  • 2 teaspoons paprika
  • 1 teaspoon dried thyme
  • zest of 1 lemon
  • juice of 1 lemon
  • 4 garlic cloves, minced, divided
  • 1 cup white wine (use a wine that you like)
  • 2 tablespoons chopped fresh parsley
Photo By: [Lemon Paprika Chicken by diethood.com] Retrieved February 18,2016 From diethood.com
Photo By: [Lemon Paprika Chicken by diethood.com] Retrieved February 18,2016 From diethood.com

Directions

Place chicken on a cutting board or a large plate.

Pour 3 tablespoons olive oil over chicken thighs. (not 3 tablespoons over each piece, but over all 6 pieces)

Season chicken thighs with salt, pepper, paprika, thyme, lemon zest, lemon juice and 2 minced garlic cloves; rub the mixture evenly over the chicken thighs. *You can also combine seasonings in a bowl, mix well, and rub it over the chicken thighs.*

Place in a large bowl or ziploc bag and refrigerate for about 2 hours. If you don’t have that much time, 20 minutes is good, too. But it does taste better after a couple of hours.

Heat 3 tablespoons olive oil in a large non-stick skillet.

Add chicken and, cooking over medium heat, brown the chicken on both sides; about 6 minutes per side.Remove chicken from skillet and set aside.Add remaining minced garlic to the skillet and cook, stirring frequently, for one minute. Do not burn the garlic.

Carefully add wine to the skillet.Stir in parsley.Transfer chicken back to skillet and bring to a boil.Cover with a lid and continue to cook over medium-low heat for 20 to 22 minutes, or until done, turning the chicken over halfway through cooking.

Add ¼-cup more wine if it looks too dry when you go to turn over the chicken.

Remove from heat and transfer chicken to serving dish and spoon sauce over the chicken.

Written By: Cynthia L.

1 COMMENT

  1. Hi, just want to thank you for this delicious recipe. I love how easy it is and how you can make it to your liking.I tossed some mushroom with the chicken and wow was it good.Thanks again

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