CHICKEN WITH GARLIC, LEMON AND ROSEMARY

FOR MY FIRST COOKING CLASS AT THE L.A. LEADERSHIP ACADEMY WE MADE CHICKEN THIGHS WITH GARLIC, LEMON AND ROSEMARY.  THE LEMONS AND ROSEMARY CAME FROM THE SCHOOL FARM AND I ADDED SOME SPRING ONIONS, PICKED THE SAME DAY.  I WANT TO TEACH MY STUDENTS BASIC TECHNIQUES AND STOVETOP BRAISING IS AT THE TOP OF THE LIST.  I USE THIS TECHNIQUE FOR A MYRIAD OF CHICKEN DISHES, BUT ALSO FOR ITALIAN STEWS, MANY OF WHICH ARE PREPARED THIS WAY.  YOU ALWAYS START BY BROWNING THE MEAT IN OIL AND/OR BUTTER, THEN ADDING ONIONS, GARLIC, SEASONINGS AND USUALLY A CUP OF WHITE WINE OR, IN THIS CASE BECAUSE IT'S A SCHOOL, CHICKEN STOCK.  TO ACCOMPANY THE CHICKEN, I TAUGHT THE GIRLS HOW TO MAKE RICE PILIF AND A SIMPLE LEMON, GARLIC AND PARMESAN DRESSING FOR THE EXQUISITELY FRESH LETTUCES FROM THE FARM.  

 8 CHICKEN THIGHS
 6 GARLIC CLOVES
 2 LEMONS
 4 SPRIGS OF ROSEMARY
 1 cup WHITE WINE OR CHICKEN STOCK
 12 SPRING ONIONS

1

HEAT 4 TBSPS OF OLIVE OIL IN A LARGE, STEEP-SIDED PAN.

MEANWHILE, DRY THE CHICKEN PIECES WITH PAPER TOWELS, SALT AND PEPPER.

WHEN THE OIL IS RIPPLY PLACE THE CHICKEN THIGHS SKIN-SIDE DOWN IN THE PAN. DON'T CROWD. MOVE THEM AROUND IN THE PAN WITH TONGS TO MAKE SURE THEY DON'T STICK. BROWN ABOUT 4 MINUTES ON A MEDIUM HEAT, THEN FLIP THEM OVER AND BROWN ON THE OTHER SIDE. REMOVE TO A PLATE.

WHILE THE CHICKEN BROWNS, PEEL AND THINLY SLICE THE GARLIC CLOVES. CUT THE LEMONS LENGTHWISE IN HALF, THEN SLICE INTO HALF MOONS.

POUR OFF MOST OF THE FAT FROM THE PAN. RETURN TO THE STOVE AND ADD THE GARLIC. COOK BRIEFLY OR UNTIL YOU CAN SMELL THE SCENT OF THE GARLIC. STIR IN THE LEMON SLICES. ADD HALF THE ROSEMARY. ARRANGE THE CHICKEN, SKIN-SIDE UP ON TOP AND SCATTER THE REST OF THE ROSEMARY ON TOP.

POUR IN A CUP OF WHITE WINE OR STOCK. BRING TO A BOIL, REDUCE TO A SIMMER. COVER AND BRAISE FOR ABOUT 15 MINUTES OR UNTIL THE JUICE FROM THE THIGHS RUN CLEAR WHEN PIERCED WITH A FORK.

TRIM THE ROOT END FROM THE SPRING ONIONS AND ADD TO THE CHICKEN TEN MINUTES INTO THE COOKING.

SERVE WITH RICE PILAF, ORZO PASTA OR POTATO PURÉE.

SERVES 4

Ingredients

 8 CHICKEN THIGHS
 6 GARLIC CLOVES
 2 LEMONS
 4 SPRIGS OF ROSEMARY
 1 cup WHITE WINE OR CHICKEN STOCK
 12 SPRING ONIONS

Directions

1

HEAT 4 TBSPS OF OLIVE OIL IN A LARGE, STEEP-SIDED PAN.

MEANWHILE, DRY THE CHICKEN PIECES WITH PAPER TOWELS, SALT AND PEPPER.

WHEN THE OIL IS RIPPLY PLACE THE CHICKEN THIGHS SKIN-SIDE DOWN IN THE PAN. DON'T CROWD. MOVE THEM AROUND IN THE PAN WITH TONGS TO MAKE SURE THEY DON'T STICK. BROWN ABOUT 4 MINUTES ON A MEDIUM HEAT, THEN FLIP THEM OVER AND BROWN ON THE OTHER SIDE. REMOVE TO A PLATE.

WHILE THE CHICKEN BROWNS, PEEL AND THINLY SLICE THE GARLIC CLOVES. CUT THE LEMONS LENGTHWISE IN HALF, THEN SLICE INTO HALF MOONS.

POUR OFF MOST OF THE FAT FROM THE PAN. RETURN TO THE STOVE AND ADD THE GARLIC. COOK BRIEFLY OR UNTIL YOU CAN SMELL THE SCENT OF THE GARLIC. STIR IN THE LEMON SLICES. ADD HALF THE ROSEMARY. ARRANGE THE CHICKEN, SKIN-SIDE UP ON TOP AND SCATTER THE REST OF THE ROSEMARY ON TOP.

POUR IN A CUP OF WHITE WINE OR STOCK. BRING TO A BOIL, REDUCE TO A SIMMER. COVER AND BRAISE FOR ABOUT 15 MINUTES OR UNTIL THE JUICE FROM THE THIGHS RUN CLEAR WHEN PIERCED WITH A FORK.

TRIM THE ROOT END FROM THE SPRING ONIONS AND ADD TO THE CHICKEN TEN MINUTES INTO THE COOKING.

SERVE WITH RICE PILAF, ORZO PASTA OR POTATO PURÉE.

SERVES 4

CHICKEN WITH GARLIC, LEMON AND ROSEMARY
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