Chicken Thighs with Lemon and Thyme
Serves 2

Chicken With Lemon Thyme Sauce over Pasta

Hints

1. Onion and garlic par cooked along with the chicken provide a sauce base that can be turned into a myriad of sauces for the second cooking. Add more garlic, oregano or basil and the sauce becomes Italianesque. Add crushed tomatoes, sliced Kalamata olives and dehydrated red pepper flakes to the Italian seasoning and it becomes a hearty winter sauce. Or a small amount of tomato sauce, a tablespoon of curry paste, raisins and some sliced or broken up almonds and it hints of Morocco.
2. Serve this with rice or over pasta and you have a delicious if not particularly inspired entrée.

Ingredients

4 large par cooked chicken thighs along with the cooking juices, thawed
1 tbs. extra virgin olive oil
2 tbs. fresh thyme leaves*
Juice of one fresh lemon
¼ cup finely chopped fresh Italian parsley *
Salt and freshly ground pepper to taste
* When my herb garden isn’t producing I buy fresh herbs by the bunch and keep them in water. Refrigerated, they will last about 10 days.

Procedure

1. Put drippings, onion and garlic pieces and olive oil in a skillet over medium heat. Add wine, thyme leaves and lemon juice and cook for about 3-4 minutes.
2. Add chicken, cover loosely and cook for 10 minutes more or until chicken is done. Transfer chicken to serving plates and keep them warm in the oven.
3. Simmer remaining juices until they thicken slightly. Add all but 1 tbs. of the chopped parsley and cook for 2 or 3 minutes until it is slightly softened but still bright green. Taste and correct seasoning with salt and pepper if necessary.
4. Spoon sauce over chicken and garnish with remaining parsley. Serve immediately.