My friend gave me a bag of home grown meyer lemons, so I made this savory dish adapted from this lemon butter chicken recipe here. It's buttery, garlicky goodness with a fresh citrus tang, and not too heavy.
I served this over some angel hair pasta and the hubby liked it, so I'm happy. Although it did lead to a conversation about the famous garlic noodles at Thang Long Restaurant in San Francisco, and how I should make that to compliment this chicken dish. I personally think that might be garlic overload, as there is already so much garlic in the chicken dish, but I guess that means I'll have to make this dish again soon and report back on the pairing!
Yields 4 servings
Ingredients:
- 7-8 chicken thighs (bone in, skin on)
- 1 ½ t salt
- ½ t black pepper
- 3 T unsalted butter
- 5 cloves of garlic, roughly chopped
- 1 c low sodium chicken broth
- 1 t cornstarch
- 1 t turmeric (optional, but I like the golden color it gives the dish)
- 1T honey
- juice from 1 lemon
- additional lemon wedges for serving
Procedures:
1. Marinate the chicken with salt and pepper for at least 1 hour, but best overnight if you have time.
2. In a small bowl, mix 1t cornstarch with the chicken broth and set aside.
3. Heat an oven safe pan with 1 T of oil and brown the chicken on both sides under medium heat. About 3 to 4 minutes on each side. Transfer the chicken to a plate and set aside.
4. Drain off excess fat from the pan. Then to the pan, add in 3 T butter and chopped garlic. Saute under medium heat for 1 minute until butter has melted and garlic is fragrant but not browned.
5. Add in the chicken broth that has been mixed with cornstarch, turmeric, lemon juice and honey. Stir to mix, scrapping brown bits off the bottom of the pan.
6. Return chicken to pan.
7. Bake at 400F for 15 min until the chicken is cooked through.
8. Serve hot with additional lemon wedges for people to squeeze over their portion.