MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Eric's Lemon Chicken Thighs
Categories: Poultry, Citrus, Herbs, Wine, Cheese
Yield: 4 Servings

4 tb Unsalted butter
4 Bone in chicken thighs
2 cl Garlic; large
1/4 lg White onion
1/4 c Extra virgin olive oil
1 Zest of 1 lemon
2 Lemons; juiced
2 ts Fresh oregano; more
- for garnish
1 tb Fresh parsley; more for
- garnish
1 c Chicken stock
1/4 c Dry white wine
1/4 c Parmesan; more for garnish
2 ts Salt; to taste
2 ts Pepper
3 tb Chives; garnish

Melt 2 tablespoons of the butter in oven safe frying
pan. Add chicken and brown on both sides.

While the chicken is browning, add the garlic and onion
to a food processor bowl and pulse until fully crushed.

Add lemon juice and zest and the herbs and combine.
Drizzle in olive oil until a smooth sauce forms.

When chicken is browned, check the temperature with a
meat thermometer. If the temperature is at least 165ºF
you won't have to finish it in the oven. If not preheat
the oven to 350ºF. Remove the chicken from pan. Set
aside.

Add the food processor ingredients to the pan. Add the
chicken stock and wine and Parmesan cheese heat through.
Add 2 tablespoons of chives to the sauce. Then add 2
more tablespoons of butter to the sauce and melt. Return
the chicken to the sauce and finish in the oven for
about 15 minutes.

While chicken is finishing, cook pasta according to
package directions. Before draining pasta, reserve a mug
full of the starchy cooking water. Drain pasta. Return
to the pot you cooked it in.

Add sauce from the chicken and enough of the of the
cooking water to make a nice sauce. Serve with the
chicken. Garnish with the fresh herbs and fresh grated
Parmesan cheese.

RECIPE FROM: https://www.binkysculinarycarnival.com

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