The pairing of fresh rosemary and lemon is the most important part of this dish, while the addition of sautéed shallots adds a subtle depth to the flavors. Adding the broccoli, will make a satisfying, low-carb meal that will soon become a favorite.
Tip: Organic lemons are recommended for because the skin will not be removed prior to cooking.
Prep time: 10 minutes
Cook time: 30-35 minutes
Serves: 4-6
Ingredients:
3 Tbs. unsalted butter
6 skinless, boneless chicken thighs
Sea salt and black pepper, to taste
2 medium shallots, sliced
1 cup. Organic chicken stock
1½ Tbs. fresh rosemary leaves, chopped
1 16-oz. bag frozen broccoli
1 medium organic lemon, sliced into small wedges
Directions:
1.Melt 2 tbls butter in a large skillet over medium-high heat to coat bottom of pan.
2.Unroll chicken thighs and season each side with salt and black pepper. Add seasoned chicken to hot skillet and cook for 4-5 minutes per side, or until chicken is golden brown. Remove from heat and transfer chicken to a plate. Cover and keep warm.
3.Reduce heat to medium and remaining butter and shallots to skillet. Sauté shallots, stirring occasionally, until soft and golden brown, approx 4-5 minutes.
4.Add chicken stock to skillet and increase heat to medium-high. Bring to a boil while using wooden spoon to scrape up brown bits from bottom of pan. Add rosemary leaves and continue cooking for approx 4-5 minutes, stirring occasionally.
5.Return chicken and its juices to the skillet, along with broccoli and lemon wedges. Reduce heat to medium-low, simmer for 10-12 minutes covered, or until broccoli is crisp and tender and chicken is cooked through.
6.Remove from heat and serve immediately with the sauce drizzled over each chicken thigh. Garnish with additional lemon wedges
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