Chicken is a funny one. I can make the same chicken dish time and time again, but without a little attention, I can turn a delightfully juicy chicken shawarma dish into a dry leathery dish that resemble more of the conflict than than the culinary excellence of the Middle East.
Tonight’s chicken will be different, and judging by the smell coming from the kitchen, it’s going to be an enjoyable creation!
Easy Chicken Recipe – Serve with Spinach
To feed four, you’ll need the following:
- Four chicken thighs with the drumstick (legs) attached
- Half a bag of spinach
- A handful of garlic cloves
- Two lemons
- Dried dill
- Dried thyme
- White Wine
- Black pepper – to taste
Place your spinach in the bottom of your skillet, and put your chicken on top. Pour a cup (or so) of white wine over the chicken, sprinkle thyme, dill, and if you choose, freshly ground black pepper. Grab your lemons and cut them in to chunks – six to eight chunks from each lemon. Add the lemon to your skillet, followed by cloves of garlic.
In the event that you have a few hours to spare, cover the chicken and put it in the refrigerator for a few hours, let the flavors have fun with each other. If not, go straight to the heat! On a medium-low heat, keep the chicken covered and let it cook for 30 mins or so, then transfer to the over – still covered, for another 30 mins. For a crisp skin, remove the lid for the final 30-45 mins, I will let you be the judge of this.
Weight watchers can eat this knowing there’s just 5 points plus in a chicken thigh, with skin. I’ll be serving this dish with acorn squash that I roasted after cooking it overnight in my chicken soup. It would go nicely on a bed of basmati rice or with grilled zucchini. One of the wonderful things about a good chicken dish is that it needs no accompaniment, just good company to share it with.