Fleur de Lis

Fleur de Lis

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Sunday, June 9, 2013

Lemon Oregano Chicken

My  oregano is growing at an amazing rate. I tried to think of something other than spaghetti sauce that I could invent to make oregano the star. Here's the result of my brainstorming session today.

8 chicken thighs (bone in)
Lemon Pepper
1 cup white wine
2 cups chicken stock
3 lemons, thinly sliced
2 T. chopped oregano

Trim excess skin from chicken thighs and season liberally with lemon pepper.

In a large skillet, heat 2 T. olive oil over medium high heat. Brown chicken thighs on both sides until they reach a lovely golden color.

Remove chicken from skillet and place on a plate. Raise heat to high and deglaze the skillet with the wine.

Add the chicken stock and bring to a boil.

 Add the sliced lemons

And the oregano

Return the chicken to the skillet and lower the heat to a gentle simmer. Cover and let chicken cook for about an hour until it reaches an internal temperature of 180 degrees.

Serve over rice, couscous or pasta. 

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