THE STORY

 

If I can only pick up one part of the chicken, I’d choose thighs always. They are less expensive, tastier, and more versatile. This recipe is quick and one that can be done several different ways depending on the flavor of gravy you want. (I always make gravy from scratch...less sodium and it’s a great way to clean the pan). Limoncello Chicken Thighs came to me when I realized I ran out of lemons and the usual wine I use to deglaze the pan. My authentic Italian limoncello was screaming to be picked. Chicken paired here with oven roasted vegetables and toasted buttery garlic bread.

Ingredients

 

• Chicken Thighs

• Flour

• Salt & Pepper

• 1/4 cup Limoncello

• 1/4 up chicken stock.

• Olive oil

• 2 tabplespoons butter

DIRECTIONS

 

Pat down chickn thighs. Dredge in flour, seasoned with salt and pepper. Shake extra flour off chicken. (Reserve one tablespoon of this flour).

 

In a pan on high to medium heat, heat oil. When hot, add chicken thighs skin side down, making sure that there is plenty of space between them. When chicken skin side is adequately browned, turn over. Cook until chicken is done, that is, it is cooked through all the way inside to the bone. Set aside.

 

Using the same pan, place one tablespoon of dredging flour in the pan. Add two tablespoons of butter and stir together with flour until pasty. Pour limoncello and whisk until smooth, scraping the fried bits that contain all the flavor. Simmer for a minute. Add chicken stock and bring to the boil. When gravy is thickened, add chicken back. Using a spoon, baste gravy over chicken. Serve hot.