If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
This is a popular 'Greek-esque' chicken recipe from Chicago. Super fragrant with potatoes, herbs and those little onions...it's all so good. Plus everything cooks in one pan, and that's always a bonus.
Ingredients
4 chicken thighs, bone in & skin
Kosher salt and coarse ground pepper
6 tablespoons butter
Olive oil
1 pound Yukon gold potatoes, quartered lengthwise
6 whole cloves garlic, peeled
2 teaspoons dried oregano
1/3 cup vermouth or dry white wine
1 1/2 cups chicken stock
1 cup frozen baby peas
1 cup frozen pearl onions
1/2 lemon
Parsley for garnish
Directions
Preheat oven to 425
Season both sides of thighs with salt & pepper
Melt 2 tablespoons of the butter with 1 tablespoon of oil in a large skillet, and put chicken in skin-side down
Cook over medium heat until golden brown, 5-6 minutes then flip and cook 2-3 minutes, then remove to a plate
Leaving a few tablespoons of the oil, place potatoes in the pan and cook cut-side down until golden, then flip to other cut side and repeat - removed when done
Reduce heat to medium-low, add remaining butter and garlic to the skillet and cook until the butter is melted and the garlic is fragrant, about a minute
Stir in the oregano and cook just until the garlic is beginning to brown, a couple minutes
Add the vermouth, and let cook a minute, then add the chicken stock, peas and onions
Stir well, then add back the potatoes, then the chicken and bake about 20 minutes, or until chicken is about 175
Squeeze lemon juice over the top and garnish with parsley before serving
