Rosemary Lemon Chicken Thighs
"This recipe was found in TOH's 2017 Quick Cooking Annual Recipes. It was sent to them by Jean Tidwell from Fair Oaks,CA. And I'm posting here as a request from Ellie. As of yet I haven't tried this recipe. Posted to " ZAZZ " on 4/5/18. " Keep Smiling :)"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (118.1 g)
- Calories 212
- Total Fat - 15.9 g
- Saturated Fat - 4.4 g
- Cholesterol - 87.7 mg
- Sodium - 286.6 mg
- Total Carbohydrate - 1.3 g
- Dietary Fiber - 0.3 g
- Sugars - 0.3 g
- Protein - 15.5 g
- Calcium - 11.9 mg
- Iron - 0.7 mg
- Vitamin C - 5.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a large skillet,cook and stir bacon and rosemary over medium heat until bacon is crisp.
Step 2
Remove bacon from skillet by using a slotted spoon,place on paper towels. Save the drippings.
Step 3
Sprinkle chicken with salt and pepper and brown both sides in bacon drippings.
Step 4
With skin side down,cook covered over medium heat 4 to 6 minutes or until internal temperature reaches 170 degrees. Remove from pan and keep warm.
Step 5
Pour off drippings from pan and add broth and lemon juice to same skillet.
Step 6
Bring to a boil,scraping to loosen browned bits from bottom of pan then cook until liquid is reduced by half.
Step 7
Spoon liquid over chicken and sprinkle with reserved bacon.
Tips
No special items needed.
1 Reviews
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