Elaine's Lemon Chicken

LEMON GARLIC CHICKEN WITH PASTA

 

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PREP TIME

10 mins

COOK TIME

50 mins

TOTAL TIME

1 hour

 

This Lemon Garlic Chicken with Pasta is an easy weeknight meal that uses ingredients you probably already have in your pantry.

Author: Flavour & Savour

Recipe type: Entree/Main Dish

Serves: 4

INGREDIENTS

• 8 bone-in, skin-on chicken thighs
• ½ cup flour
• 1 teaspoon salt
• ½ teaspoon pepper
• 2 medium onions (red or white)
• 6 - 8 cloves garlic
• ½ to 1 teaspoon crushed red pepper
• ½ cup lemon juice
• 1 sliced lemon
• 1½ cups chicken stock
• 400 grams dried pasta
• 2 tablespoons butter
• ¼ - ½ cup fresh basil, parsley or herbs of your choice

INSTRUCTIONS

1. Preheat oven to 350°F.
2. Heat an ovenproof skillet on stove top. When hot, add a high-heat tolerant oil like grapeseed to the skillet.
3. Rinse chicken thighs and pat dry. Mix flour, salt and pepper in a bowl and dredge chicken pieces.
4. When the oil in the pan is rippling, carefully add the chicken, skin side down. Shake the pan gently to prevent sticking.
5. Brown on one side for 5-6 minutes, turn and brown on the other. Remove from skillet and set aside.
6. Meanwhile, slice onions very thinly and mince garlic. Slice lemon and measure lemon juice and chicken stock.
7. Add onions to hot skillet and cook until limp and transparent but not browned. Add minced garlic and cook 1 minute more. Add the crushed red pepper, lemon juice and chicken stock. Bring to a simmer, put chicken thighs back in on top of the onions and garlic, cover the skillet tightly (use foil if you don't have a lid) and place it in the oven.
8. Bake for 20 minutes. Uncover and bake 15 minutes more.
9. Meanwhile, heat water for pasta. Cook pasta according to package directions. Drain, toss with butter and fresh herbs. Mound in center of plate, place 2 thighs on top and spoon the lemon garlic sauce over all. Garnish with more fresh herbs and serve.

NOTES

To make this a freezer meal, prepare the chicken and sauce, cool and pack in a tightly sealed freezer container. When ready to serve, defrost, reheat, and serve with freshly cooked pasta.

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Chicken Cabbage Stirfry

CHICKEN CABBAGE STIR FRY ... DO NOT LOSE THIS!
Ingredients
~ 3 chicken breast halves
~1 teaspoon oil of your liking
~3 cups green cabbage, shredded
~1/2 cup diced red bell peppers
~ 1 tablespoon cornstarch
~1⁄2 teaspoon ground ginger
~1 teaspoon garlic powder
~1⁄2 cup water
~Soy sauce to taste
Directions
1. Cut chicken breasts into strips.
2. Heat oil in a frying pan.
3. Add chicken strips and stir fry over medium-high heat, turning constantly until done.
4. Add cabbage and red peppers and sauté 2 minutes until cabbage is crisp-tender.
5. Mix cornstarch and seasonings; add water and soy sauce, and mix until smooth.
6. Stir sauce into chicken/cabbage mixture.
7. Cook until sauce has thickened and chicken is coated, about 1 minute.
8. Refrigerate leftovers within 2 hours. If you have any left over that is wink emoticon
(You can add onions and red peppers to taste)

~

Elaine's Biscotti

NEVER-FAIL CRANBERRY PECAN BISCOTTI

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A basic biscotti recipe that consistently turns out perfectly.Add your choice of nuts and dried fruit.

Author: Flavour & Savour

Recipe type: Cookies and Bars

Serves: 48

INGREDIENTS

• ½ cup butter, softened
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla
• 2½ cups all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon sea salt
• 1 cup finely chopped pecans
• 1 cup finely chopped dried cranberries
• 2 teaspoons lemon zest, finely grated
• 1 egg white, beaten with 2 teaspoons water (for brushing top of dough)
• Glaze:
• ½ cup powdered sugar
• 1 Tablespoon lemon juice (or just enough to make a spreadable consistency.

INSTRUCTIONS

1. In a large bowl, beat butter with sugar until fluffy.
2. Beat in eggs, 1 at a time.
3. Beat in vanilla.
4. Whisk together flour, baking powder and salt and stir into butter mixture in 2 additions, until just combined.
5. Form into a ball by pressing together with your hands. Transfer to a lightly floured board. Divide in half and form into two logs, 12 inches long. Place on ungreased baking sheet. Brush with egg white.
6. Bake at 325°F for 35 minutes.
7. Remove from oven and let cool for 15 minutes.
8. With a sharp knife, slice the logs into ½ inch slices on a slight diagonal.
9. Stand the slices upright on the baking sheet, spaced slightly apart.
10. Reduce oven heat to 300°F and bake for an additional 30 minutes. Cookies will be slightly soft in the center but will harden as they cool.
11. Cool completely, then drizzle with lemon glaze. Let glaze harden completely before storing in airtight containers or packaging as gifts.