We’ve been on a chicken thigh kick in the Scordo household and we recently prepared a pan simmered lemon thyme chicken thigh recipe that was easy and tasty. Here’s the quick how to:
- 6-7 organic chicken thighs (with the skin and bone removed)
- 1 tablespoon of dried thyme
- Lemon zest of one medium lemon
- 1 cup of water
- 1/2 cup of white wine
- 1 package of stock mushrooms
- Kosher salt and freshly ground black pepper
- 1 package of organic frozen peas
- 1 small onion (diced)
- 1 cup of organic white rice (short or long grain)
- Olive oil
Start by lightly dusting both sides of the chicken thighs and removing excess flour. In a large skillet, add about 2 tablespoons of olive oil and sear both sides of the chicken. Season the chicken with salt and pepper and move the chicken to a plate. In the same pan, add the coarsely diced mushrooms, a bit of salt and pepper, and sauté for a few minutes. Add the chicken back to the pan as well as the white wine and water. Bring the mixture to a boil and add the thyme and lemon zest and set your fire to simmer and cover with a lid. Simmer for 20-30 minutes or until the chicken begins to pull apart easily. If your sauce doesn’t thicken enough you can reduce the liquid or add a bit of butter and cornstarch if you’re in a rush.
For the peas, simply sauté the diced onion in olive oil for 4-5 minutes along with a bit of salt and pepper. Add the frozen peas directly to the onion mixture and sauté for 4-5 minutes. I like to prepare rice like I prepare pasta, that is to say, lots of fresh boiling water and a good amount of Kosher salt. I always add a bit of olive oil and freshly ground pepper to my rice just before serving (the oil adds flavor and prevents the rice from clumping). Enjoy the meal with a glass of Brooklyn Pilsner.
From a nutritional perspective and as Belly Bytes.com states:
“…we are all told, white meat is better for you and dark meat contains too much fat. Consequently, most feel that chicken thighs are too fatty to eat on a regular basis. While it is true that chicken thighs contain twice the amount of fat of boneless, skinless breasts, it is only at a mere 11 grams of fat per 4-ounce serving. That is less than you will find in the same size serving of beef, lamb or pork.
The calories and cholesterol in chicken thighs weigh in at 232 calories and 105 milligrams cholesterol per serving. There is not much difference in the breast meat. It weighs in at 196 calories and 96 milligrams of cholesterol per serving. “