• BH&G 3188

    From Dave Drum@1:229/452 to All on Thu Jul 1 11:02:44 2021
    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

    MMMMM

    ... "No act of kindness is too small." -- Kevin Heath
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    * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)