April Recipe of the Month: Mediterranean Chicken Thighs

April Recipe of the Month: Mediterranean Chicken Thighs


 Mediterranean Chicken Thighs

I am a leg man even when it comes to chicken. The dark meat of a chicken thigh always seems much more tender, juicy and flavorful than other parts of the bird. This recipe has a distinct Greek accent on it and pairs well with our April Wine Club Selections.

2 trays of chicken thighs, skin on (about 8-10), boned and cut in half
1 pint. ripe cherry tomatoes
6 medium sized potatoes, peeled
6 cloves of garlic, sliced
1 Tbsp. dried oregano
2 tsp. fresh rosemary, chopped
salt and pepper to taste
juice of 1/2 lemon

Bone the chicken thighs, cut into smaller pieces (I halve them), season them with salt and pepper and brown them in olive oil. Reserve in the roasting pan. Boil the potatoes in salted water until cooked and then slightly squish each potato and add to the pan with the chicken. Prick one end of your tomatoes and drop them in boiling water for a mere 45 seconds. Fish the tomatoes out of the water and place in another pot with cold water. Now gently pinch each tomato and the skins will easily come off. Discard the skins and add the tomatoes into the roasting pan. Drizzle with olive oil, add the garlic, lemon juice, oregano and rosemary and some additional salt and pepper. Give the ingredients a gentle toss and place in a pre-heated 375F oven for 40 minutes.

Serve with the “Harmonie” or Secret Cellars Pinot Noir

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