I first tried this recipe in my amazing Mediterranean cooking class in Boston. Oh, how I miss that cooking class. I desperately wish they had something more comparable in the DC metro area. Anyway, I’ve altered this dish so many times that I can hardly remember the original recipe. I made this dish with garlic sautéed spinach and served it with my Philadelphia Tour buffalo milk cheese. It was a fancy at home meal and all the flavors were rich, fresh, and real. Loved it!
6 chicken thighs (open them up a bit….the naturally butterfly out which helps with the browning process)
1/2- 1 whole lemon (depending on how much you like lemon:))
6 small yellow Yukon potatoes, halved
1 small Vidalia onion, cut into thick slices, then halved
3 garlic cloves, coarsely chopped
1 cup chicken broth
1/2 cup dry white wine
1/4 cup fresh parsley, chopped
salt and pepper
In a deep saucepan, heat 1-2 T. olive oil. Add onions and chicken. Make sure chicken lays flat. Brown chicken, about 3 minutes on each side. It is good and okay if the chicken sticks to the pan a bit. It will come up and make for goodness. Add garlic, salt, pepper, and white wine. Cook for 4 minutes. Add 1/9 cup parsley, potatoes and chicken broth. Bring mixture to a boil. Cover and remove from heat. Place pan into the oven at 350 and cook for 45 minutes. If your pan can’t go into the oven, just cook it on the stove top covered. Remove pan from the oven. Squeeze 1/2 lemon over the mixture, along with remaining parsley. Serve with a little bit of the cooking liquid.