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
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