Recipe courtesy of Emeril Lagasse
Lemon-Garlic Chicken Thighs
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- Level: Intermediate
- Total: 1 hr 10 min
- Prep: 10 min
- Cook: 1 hr
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1637
- Total Fat
- 90 g
- Saturated Fat
- 26 g
- Carbohydrates
- 119 g
- Dietary Fiber
- 6 g
- Sugar
- 9 g
- Protein
- 85 g
- Cholesterol
- 404 mg
- Sodium
- 1477 mg
- Level: Intermediate
- Total: 1 hr 10 min
- Prep: 10 min
- Cook: 1 hr
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1637
- Total Fat
- 90 g
- Saturated Fat
- 26 g
- Carbohydrates
- 119 g
- Dietary Fiber
- 6 g
- Sugar
- 9 g
- Protein
- 85 g
- Cholesterol
- 404 mg
- Sodium
- 1477 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F.
- Season the chicken thighs with 1 1/4 teaspoons of the salt and 1 teaspoon of the freshly ground pepper.
- Place the flour in a shallow dish. Lightly dredge the chicken in the flour and set aside.
- In a large wide saute pan with 2 to 3-inch sides, heat the oil over medium-high heat. When the oil is hot but not smoking, add the thighs and brown well on both sides, about 6 minutes. Remove the chicken from the pan and set aside.
- Add the onions to the oil and cook, stirring to scrape up any browned bits from the chicken until wilted, about 3 minutes. Add the garlic, crushed red pepper, remaining 1/2 teaspoon salt, and the bay leaf and cook 1 minute. Add the lemon juice, chicken broth, and browned chicken thighs to the pan. Bring the mixture to a simmer, cover tightly, and place in the oven. Bake for 20 minutes, remove the lid and cook an additional 15 minutes, or until cooked through and tender.
- While the chicken is baking, cook the pasta until al dente, 4 to 5 minutes for dry pasta. Drain well and toss in a large bowl with 3 tablespoons of the parsley and the butter.
- To serve, place a portion of pasta in the center of 4 large plates. Arrange 2 thighs around each serving of pasta and drizzle lemon garlic cooking liquid over the pasta. Garnish with additional parsley and serve immediately.
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