After waiting and waiting, I finally received my copy of Alison Roman's newest cookbook, Nothing Fancy. I absolutely love it, especially this one-pot chicken recipe.
Published here, on Olive Magazine's website, this recipe is one everyone can enjoy.
I've made it four times recently, see right, and everyone I've made this for has raved about it. NOTE: Olive's version varies slightly from the cookbook's; I personally prefer the cookbook's version.
Relying on the sweetness of dates and lemon, chicken fat, and the kick of red pepper flakes, this recipe has a flavor combination that is nothing short of perfection; however, it calls for a whole chicken and a dutch oven.
Don't have one or both of those handy? Here's an adaptation I made with boneless, skinless thighs...
Ingredients:
one pack (usually 5-6 pieces), boneless, skinless thighs (rinsed and patted dry)
kosher salt & ground black pepper
2 tsp. red pepper flakes
6 tablespoons olive or vegetable oil
1 lemon, cut into thick rounds, seeds removed
2 shallots, quartered lengthways
15-20 dates (roughly 3 oz. - variety may vary number), pitted
4 thyme sprigs
FIRST: Preheat oven to 400 degrees. Take oil and pour 3 tablespoons on two baking sheets. Make sure oil spreads around, coating the entire bottom of each sheet.
THEN: Take your patted dry, rinsed chicken thighs and place them on the baking sheets. Salt and pepper them to taste. Personally, we like to be on the heavier side for seasoning. Sprinkle 1 teaspoon of red pepper flakes per set of thighs on the baking sheet (i.e., 6 pieces, 3 pieces to a teaspoon).
THEN: Scatter lemon, shallots, and dates on baking sheets. Sprinkle thyme over the entire sheet, dropping it into the oil as well is encouraged.
FINALLY: Cook in the oven for 35-40 minutes, or until 3 different internal temperature readings come back at over 180 degrees. Serve hot and as shown, with lemon, shallot, and dates.
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