Halloween, the start of the American eating season is historically a slow time for nutritionists. Nobody really wants to think about eating in moderation and exercising during the holiday season. Besides, what is the point, really when you pack away your skimpy summer clothes in favor of bulky sweaters and long pants? My phone won't start ringing again until January 1. So, with my down time (and the urging of Stacy O.) I decided to start a blog. Those of you who know me, also know that I severed part of my thumb cutting peanut brittle (don't try this at home!) so I have been forced to slow down. I hope to use this blog to inspire people to lead more balanced, active lives, filled with good (home cooked) food and less processed snacks. I plan to bust diet myths, pass along eating/exercising tips, recipes, dinner ideas and articles that I find to be useful. But first, I am going to throwout the rest of my Halloween candy and go for a long run!
I made this for dinner last night with rosemary roasted potatoes and sauteed broccoli. 5 out of 6 gave it a thumbs up. With a family of 6, I have given up trying to please everybody every night. I was inspired by a craving for Chicken Scarpariello, which I was shocked to discover is deep-fried! I made some modifications by removing the skin of the chicken and reducing the amount of oil used. Plus, I added mushrooms.
Garlic Lemon Chicken
Ingredients
12 skinless chicken thighs
3 large lemons
8 large garlic cloves
1 tsp dried sage
1 tsp dried oregano
1/2 tsp black pepper
2 tsp dried rosemary
1 Tb kosher salt
1/2 cup flour
1/4 cup white wine
1 shallot, chopped
2 cups white mushrooms, chopped
2 Tb butter
2 Tb olive oil
Place the chicken pieces in a large bowl. Add the salt, pepper, sage, oregano, rosemary, garlic cloves and juice from 2 lemons. Cover and refrigerate. Marinate until you run out of time! (up to 48 hours).
Heat oil in a large saute pan until oil is just smoking. Shake the excess liquid off the chicken (reserving liquid marinade) and lightly sprinkle chicken pieces with flour. Add chicken pieces to oil (adding more oil if necessary) and cook both sides of chicken until very brown and crusty. When chicken is very brown, place in a bake-proof dish. Preheat oven to 350.
Meanwhile, heat butter in medium saute pan over medium heat. When butter melts, add shallots, mushrooms and garlic cloves from marinade. Slowly cook until vegetables are tender. Add white wine, juice from remaining lemon, reserved marinade, 2 Tb four and cook 1 minute more. Pour sauce over chicken.
Place chicken in preheated oven and cook 40 minutes or until done.
Enjoy!!!!
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