Braised Chicken Thighs and Roast Broccolini with Feta
(from Lucianolinda’s recipe box)
Source: Rachel Ray magazine
Serves 4 peopleCategories: chicken
Ingredients
- 4-5 Tbsp. olive oil
- 8 bone-in, skin on chicken thighs
- Salt and Pepper
- 2 lemons- 1 sliced, 1 juiced (about 4 Tbsp.)
- 1 small head garlic (7 to 8 cloves), cloves peeled and sliced
- 1 small chile pepper, chopped, or 1 tsp. crushed red pepper
- 1 sprig oregano, leaves stripped and chopped (about 1 Tbsp.), or 1 tsp. dried oregano, preferably Greek
- 1 cup dry white wine
- 1/2 cup flat-leaf parsley chopped
- 3 bundles broccolini or baby broccoli, ends trimmed
- 4 oz. feta, preferably Greek drained and crumbled (about 1 cup)
Directions
- Position a rack in the center of the oven; preheat to 450 degrees.
- Heat a large cast iron or deep skillet over medium-high. Add 2 Tbsp. olive oil, two turns of the pan. Season the chicken with salt and pepper and cook, turning once, until browned, 7 to 8 minutes; transfer to a plate. Add the sliced lemon, half the sliced garlic, and the chile and oregano to the skillet and stir for 1 minute. Add the wine, stirring to scrape up any browned bits. Return the chicken to the skillet; spoon the pan juices over the thighs. partially cover, reduce the heat to medium-low through, about 15 minutes. Add the parsley and lemon juice.
- Meanwhile, on a baling sheet. arrange the broccolini in a single layer. Toss with 2 to 3 Tbs. olive oil and the remaining garlic; season. Roast until the tips of the florets are browned and crispy, 15 to 20 minutes.
- Divide chicken among plates. Top with lemon slices and pan juices. Serve with the broccolini topped with feta.