Tuesday, August 18

Rosemary Limeade Chicken

This recipe was created one night when dinner went from two people to four and I did not have time to really plan anything. I basically looked in my refrigerator, grabbed everything that went well together and out came a wonderfully flavored chicken I just had to share with you. 

Full time 1 1/2 hours
Serves 3-4

The needs-

5 bone-in chicken thighs (Skin on preferable)
1 large onion
1 large sprig rosemary
1/2 cup limeade
1/2 cup white wine
1 tbsp olive oil
1/2 tbsp mined garlic
1 tsp salt
1/2 tsp ground black pepper

The know-

Preheat oven to 425'.

In a saute pan heat oil over medium-high heat and add in garlic and onions. Cook 5-8 minutes or until edges begin to brown.

Add in white wine and cook 5 minutes or until it has reduced by half cooking off all the alcohol.

Add in limeade and bring to a boil.

Once boiling remove 2-3 tbsp and place into a large oven proof saute pan. Allow remaining to boil for 10-15 minutes or until reduced by half.

Heat the large saute pan containing the 2-3 tbsp of limeade mixture over high heat and place in chicken.

Season chicken with salt and pepper. Saute 4 minutes to brown skin.

Flip and saute and additional 4 minutes.

Add in half the rosemary and flip chicken back over, this will move the rosemary to the bottom.

Add in remaining rosemary and lower heat to medium and cover. Cook covered until sauce is done reducing.

Remove cover and add reduced limeade mixture into the pan.

Move pan into the oven and cook 45 minutes or until chicken has cooked through.