RANCH CHICKEN
This recipe asks for very few ingredients, there is the chicken, the ranch dressing, a bit of oil and a few aromatic herbs. And there is the faint embarrassment because it is so easy and off the shelf. :) I made the skillet version today since I had some time to spare but might bake it next time. Mushrooms would make a delicious addition.
INGREDIENTS
4 chunky chicken thighs, skinned and slimmed
marinade:
4 Tbsp ranch dressing
1 tsp chopped garlic
1/2 tsp sage or aromatic of your choice
1/2 tsp coarsely ground black pepper
2 Tbsp lemon juice
1 Tbsp oil
1 tsp salt
Plus:
1/4 onion cut into 1/4 inch slices
1/2 tsp whole peppercorns
3 bay leaves
1/2 lemon very thinly sliced
1 Tbsp oil
DIRECTIONS
Baked Chicken recipe
Combine all the ingredients of the marinade in a zip lock bag, add the chicken thighs, seal and refrigerate for 30 minutes.
Heat oven to 375 degrees.
Coat a baking dish with 1 Tbsp oil and toss in onion slices, pepper corns, bay leaves and lemon slices, then top with the chicken thighs and the marinade and cover with foil.
Bake for 25 minutes or until done.
Skillet Chicken recipe
Combine marinade ingredients and chicken thighs in a zip lock bag. Seal and refrigerate for 30 minutes.
Pour a tablespoon of oil in a non stick pan and heat till the oil is hot.
Toss in the sliced onion, pepper corns, bay leaves and lemon slices and saute for a minute.
Remove the chicken thighs from the marinade and set over onions plus in the hot pan.
Sear the chicken pieces for 4 minutes on each side.
Add the marinade and 2 Tbsp of water.
Lower the heat to moderate, cover and cook till done, about 15 minutes.
Remove the lid, turn over the chicken pieces and continue to cook for about 5 minutes until the juices are almost absorbed and thickened.
Check for flavor and doneness and enjoy!
Bon appetit!
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