s ROASTED CHICKEN THIGHS WITH LEMON & VERMOUTH ***
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s ROASTED CHICKEN THIGHS WITH LEMON & VERMOUTH ***
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Ingredients
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Instructions *** 8-26-18 ok *** The secret to this bright weeknight dinner is hanging out on your bar cart. RACHAEL RAY EVERY DAYMAR 10, 2018 roasted chicken thighs with lemon vermouth Photography by Bobbi Lin Recipe by Alexa Weibel Start to Finish Servings 30 minutes 4 Ingredients 1 tbsp. canola oil 4 bone-in, skin-on chicken thighs (6 oz. each) 1 1/2 tsp. garlic salt 1 lemon, thinly sliced crosswise, seeds removed 1/2 cup chicken stock 1/4 cup dry vermouth 2 tbsp. drained capers 3 tsp. chopped fresh oregano Fresh dill, for garnish Preparation In ovenproof skillet, heat oil over medium-high. Season chicken with garlic salt and 1 tsp. pepper. Cook, skin-side down, until browned, 6 to 8 minutes. Turn chicken; add next 5 ingredients. Roast at 425° until chicken is cooked through and sauce is reduced, about 15 minutes. Garnish with dill. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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