THIS IS ONE OF THOSE ONE-POT QUICK CHICKEN DISHES MADE WITH THIGHS ONLY, THIGHS HAVE THE MOST DARK MEAT WHICH STANDS UP TO BRAISING AND DOES NOT DRY OUT.
I COOKED THIS DISH IN MY COOKING CLASS USING GREEN ONIONS FROM THE SCHOOL’S FARM, FRESH ROSEMARY, GARLIC, AND A FEW LEMONS. YOU CAN COOK THE CHICKEN ON TOP OF THE STOVE WITH THE LID ON. BUT IF YOU WANT THE SKIN TO STAY CRISP, FINISH IT IN THE OVEN. WE SERVED THE THIGHS WITH A FARM-HARVESTED BASIL PESTO SERVED OVER PASTA. THERE WERE EIGHT STUDENT CHEFS, BUT THE TEACHERS SHOWED UP AT THE END OF CLASS TO SHARE THE MEAL. NOT A THIGH WAS LEFT STANDING.
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One thought on “LALA CHICKEN WITH GREEN ONIONS”
I love chicken thighs ! my favorite and I can’t wait to try this recipe. Yum!. I was thinking about you guys and wondering how Lynn was and you and the baby of course….We are still not receiving here at Casa de nothing works..
luckily it is usually one thing at a time but today we have an overlap one of the ovens with the second, giant refrigerator! Let’s meet in the middle some time!!! Because, you are probably at the Vine Street theater tonight for the foreigns and we can’t/won’t deal with the traffic so we may not see you this season! we’re doing
Friday in Beverly hills and maybe Saturdays…forget dinner until this phase is done I guess.
Love to you and lyn!