RECIPE MAGIC!

LEMON ROSEMARY CHICKEN - AMALFI STYLE

This is a one-skillet chicken built for your pantry Lemon, Garlic, and Rosemary EVOOs and brilliant Sicilian Lemon white balsamic. A light flour dredge gives the thighs a thin, crisp skin, then white wine (or stock) deglazes the pan and pulls the browned bits into the sauce. The balsamic reduces into a sweet-tart glaze that tastes coastal, not sharp, and the three oils do distinct jobs: lemon for lift, garlic for savoury depth, rosemary for that Mediterranean backbone. Finish with a swirl of Butter olive oil if you want a richer, glossy sauce that clings to the chicken.

INGREDIENTS:

  • 6 to 8 skin-on, bone-in chicken thighs
  • 1/2 cup all purpose flour for coating
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 2 tbsp Lemon (or Green Lemon) EVOO
  • 2 tbsp Garlic EVOO (or 2 cloves, finely chopped)
  • 2 tbsp Rosemary EVOO
  • 1 tbsp Thyme EVOO
  • 1/2 cup white wine (or quality chicken stock)
  • 1/2 cup Sicilian Lemon white balsamic
  • 1/4 cup water
  • Butter EVOO (optional) 

DIRECTIONS:
Pat dry thighs with a paper towel. In a shallow dish, combine the flour, salt, and black pepper. Lightly dredge each chicken thigh in the flour mixture, shaking off any excess for a thin coating. Heat oils in a large non-stick skillet on medium-high. Place thighs skin side down. Sear 5 to 7 minutes on each side until golden brown and crispy. Remove chicken and set aside. Deglaze pan with wine or chicken stock. Add Lemon balsamic. Gently simmer for two minutes. Place chicken back in pan skin side up. Reduce heat to low, cover pan and cook for 15 to 20 minutes until internal temperature reaches 160°, occasionally basting. Swirl in 2 tablespoons of Butter olive oil for rich and glossy finish. Serve with spoonfuls of sauce and drizzles of zesty Lemon olive oil.