Pan-Seared Meyer Lemon Chicken Thighs

Pan-Seared Meyer Lemon Chicken Thighs

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  • Posted: October 8, 2018 00:00

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  • Posted: October 8, 2018 00:00

    tipsygirrrl

    1. On a cutting board amply season the chicken thighs on all sides with oregano and salt & pepper. [Lemon pepper](https://www.amazon.com/Trader-Joes-Pepper-Seasoning-Grinder/dp/B00H0KN0ZU/ref=sr_1_1_s_it?s=grocery&ie=UTF8&qid=1499965882&sr=1-1&keywords=trader+joe%27s+lemon+pepper) is preferred, but black pepper is also fine. 2. In a large cast-iron skillet warm the olive oil over medium heat, swirling to coat the bottom. Add the garlic and shallots, then lightly saute until tender and just beginning to brown, about 5 minutes. Transfer to a plate on the side. 3. Add the lemon slices to the skillet and cook, turning once, until lightly browned, about 3 minutes per side. Transfer to another plate on the side. 4. Increase the flame to medium-high, then pour in the white wine to deglaze the pan, scraping the bottom as you do to incorporate any brown bits of flavor. Next, arrange the chicken thighs inside the pan and sear on either side until nicely browned, about 3 minutes per side. Reduce the flame back to medium, then return the garlic, shallots, and lemon slices to the pan. Pour over with the lemon juice and chicken broth, then cover and allow everything to simmer for 10 – 15 minutes until the internal temperature of each thigh reaches 165F. Serve immediately, spooning the pan juices over each plate. full details are at the link. I don't want to offend the blogger whose recipe this is by including the Ingredients list.