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Chicken Thighs with Sun Dried Tomato & Dill

4 Large Chicken Thighs

Salt & Pepper to Taste

2 TBS Butter

2 TBS Olive Oil

In heavy Dutch Oven type Pan over medium high temp, heat Butter & Olive Oil until Butter is melted.

Season Chicken to taste with Salt & Pepper. Place Chicken Skin side down into dutch oven pan. Brown for 3 to 4 minutes, until desired darkness has been achieved. Turn Chicken over and brown this side.

Remove Browned Chicken from Dutch Oven Pan and set aside.

 

Add the following to the pan that you have removed the Chicken from. Sauté until translucent.

1/2 Cup Celery, Fine Chopped

1/2 Cup Red Onion, Fine Chopped

1 to 2 TSP Garlic, Fine Chopped

 

When translucent place the Chicken skin side up on to the Onion, Celery, Garlic mixture.

Scatter on top;

1/3 Cup Sun Dried Tomato, Fine Chopped

2 Fingers of Fresh Dill, Stems and All, Pinch/ Crush as you add to Chicken.

3 Bay Leafs

Pinch of Nutmeg

Now add 1 or 2 TBS Lime Juice

2 Cups Chicken Bouillon

 

When Bouillon comes to the boil, lower temp so you have a fast simmer.

Cover Dutch Oven Pan and cook for about 20 minutes.

 

When Chicken is done remove from pan and raise temp, stir as the sauce reduces.

 

Enjoy! With Sticky Molasses Couscous with Mixed Nuts, Black Olive, and Brussels Sprouts, Carrot & Capers!

 

(Chicken, Sun Dried Tomato, Dill)

(Chicken, Sun Dried Tomato, Dill)

(Chicken, Sun Dried Tomato, Dill), Sticky Molasses Couscous, Mixed Nuts & Black Olive), (Brussels Sprouts, Carrot & Capers)

(Chicken, Sun Dried Tomato, Dill), Sticky Molasses Couscous, Mixed Nuts & Black Olive), (Brussels Sprouts, Carrot & Capers)

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