Emeril Lagasse's Lemon Garlic Chicken Thighs

I made this last night, and it was delicious! So soft and flavorful! I halfed the recipe and used 4 chicken thighs, which I cut into smaller pieces. I also added a little more chicken broth because I like alot of sauce. I did not eat it with the pasta.

Yield: 4 servings


Ingredients

8 chicken thighs with bones and skin, about 3 1/2 pounds
1 3/4 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
1/4 cup olive oil
3 cups thinly sliced onions
30 cloves (about 2 heads) garlic, peeled and smashed
1/2 teaspoon crushed red pepper
1 bay leaf
1/2 cup freshly squeezed lemon juice
1 1/2 cups chicken broth
1 pound angel hair pasta
3 tablespoons chopped fresh parsley leaves, plus more for garnish
3 tablespoons unsalted butter



Directions

Preheat the oven to 350 degrees F.
Season the chicken thighs with 1 1/4 teaspoons of the salt and 1 teaspoon of the freshly ground pepper.
Place the flour in a shallow dish. Lightly dredge the chicken in the flour and set aside.
In a large wide saute pan with 2 to 3-inch sides, heat the oil over medium-high heat. When the oil is hot but not smoking, add the thighs and brown well on both sides, about 6 minutes. Remove the chicken from the pan and set aside.
Add the onions to the oil and cook, stirring to scrape up any browned bits from the chicken until wilted, about 3 minutes. Add the garlic, crushed red pepper, remaining 1/2 teaspoon salt, and the bay leaf and cook 1 minute. Add the lemon juice, chicken broth, and browned chicken thighs to the pan. Bring the mixture to a simmer, cover tightly, and place in the oven. Bake for 20 minutes, remove the lid and cook an additional 15 minutes, or until cooked through and tender.
While the chicken is baking, cook the pasta until al dente, 4 to 5 minutes for dry pasta. Drain well and toss in a large bowl with 3 tablespoons of the parsley and the butter.
To serve, place a portion of pasta in the center of 4 large plates. Arrange 2 thighs around each serving of pasta and drizzle lemon garlic cooking liquid over the pasta. Garnish with additional parsley and serve immediately.

Re: Emeril Lagasse's Lemon Garlic Chicken Thighs

Sounds great! Thanks for sharing.

Re: Emeril Lagasse's Lemon Garlic Chicken Thighs

Saving this!!! Thanks!

Re: Emeril Lagasse's Lemon Garlic Chicken Thighs

This sounds great, do you think I could cook it without the skin?

Re: Emeril Lagasse's Lemon Garlic Chicken Thighs

I've been making this for a while now..it really is YUMMY..my DH LOVES IT!!!!

Re: Emeril Lagasse's Lemon Garlic Chicken Thighs

I may try this with chicken cutlets since I don't like chicken thighs. I loooooove garlic!

Re: Emeril Lagasse's Lemon Garlic Chicken Thighs

Re: Emeril Lagasse's Lemon Garlic Chicken Thighs

Posted by lcherian

Posted by racheeeee

This sounds great, do you think I could cook it without the skin?

i cooked it without the skin

Re: Emeril Lagasse's Lemon Garlic Chicken Thighs

I have made this for tonights dinner, DO NOT UNDER ANY CIRCUMSTANCES tell my husband how much garlic is in this!

I am going to make this with Rice instead of Pasta as we aren't big pasta eaters!

Thank so much for the recipe!!

Re: Emeril Lagasse's Lemon Garlic Chicken Thighs

Re: Emeril Lagasse's Lemon Garlic Chicken Thighs

OMG this was DELISH!! We totally loved it! I just ate the rest for lunch and everyone else in the office looked super jealous. I am going to send this recipe around to my friends. Thanks so much for sharing!!

Re: Emeril Lagasse's Lemon Garlic Chicken Thighs

i know this post is old, but i had to say something about how good it is.
i searched here under food for chicken thighs and saw this. I had all the ingredients in the house so i thought i would give it a shot. it was awesome!!
My DC who are picky even loved it! They asked me when i will be making it again. TY so much for posting this