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)
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.