Sort of a Provençal chicken dish, with thyme and super-bright lemon flavor. With green beans on the side, and a glass of red wine.
It was loosely based on this recipe, which is itself a loose approximation of an Ina Garten recipe, and which I discovered via Jenna Sauers' excellent twitter feed.
We all know how lazy I am. Baste? Oy. And whatever casserole dishes we may own are still stowed away in a box somewhere. So I decided to braise everything in my huge dutch oven instead.
I omitted: the fresh thyme, because it was exactly the same price as a cheap bottle of wine (I got the wine instead); the bacon, at the last minute, because I was curious to see what it would taste like without all that smoky richness; and a few other ingredients. I dusted a little dried, ground thyme into the pot, but would probably spring for fresh thyme next time.
The results were fabulous, as promised. The lemon flavors were so huge and sunny and bright; it would be an awesome mid-winter dish. Instant happiness. Omit the thyme, make some rice, and it sort of becomes Moroccan. Or add some salt-cured olives. Regardless of what you do, the broth makes an amazing sauce. It would work great on fish. Or anything. Jon was actually dipping pita chips into the puddle of sauce on my plate as I destroyed the wannabe leftovers.
If you want to make it my way:
Lightly coat the bottom of a large dutch oven with oil. Cook the chicken thighs in the oil for a few minutes. Then toss the onion, carrots, and lemons on top, very coarsely chopped, along with the garlic cloves. Dust some thyme on top, and plop on pats of butter (I used 3-4T), and some salt. Cover, place in your pre-heated 400-degree oven for 30 min. At that point, I actually lowered a steamer basket full of green beans into the top, lowered the heat to 350, and cooked, still covered, for another 20 minutes. I then removed the chicken with tongs, lightly dusted with smoked paprika, and broiled for 3 minutes or so, just to dry them off a little. At the same time, I reduced the liquid over high heat on the stovetop, and fished out the lemon chunks.
The $2.77 bottle of wine? Questionable, but not horrid. My quick test for how much a cheap bottle of wine is going to suck is to look at the ABV. The higher it is, the worse the wine. 14% or higher is a dealbreaker. This, the Oak Leaf Vineyard Merlot (rule #2: cheap Merlot is way better than cheap Cab), is 13%. It's pretty oaky, a little spicy, and not very complex, but at least not treacly. Maybe a step below Whole Foods' Three Wishes Merlot, and way above Chuck Shaw. Both of which are at similar price points.
