Lemon Garlic Onion Peas Chicken Thighs

In the iron skillet just before serving

GB thinks he hates chicken. Well...ok, chicken breasts are rather boring and easily over-cooked. Chicken thighs? Not so much. On hand, I had boneless, skinless thighs, and while I don't normally buy them - much prefer skin-on and bone-in - I made do! I also used my not-that-new-go-to True Lemon Crystals - no lemons in the house at the time this was made - but always a bottle of True Lemon - and it's a perfect substitute for fresh lemons! I also had no chicken stock or bullion so substituted the beef stock that was on hand. Results were delicious!

Found this recipe on the website Life as a Strawberry, adapted it a bit, and here it is! Delicious - and even better the next day! (Even chicken-hater GB agreed!)

extra virgin olive oil for sauteeing. 

2 lbs. or so boneless, skinless chicken thighs (or whatever cut of chicken you have on hand)

salt & pepper to taste

1 medium onion, chopped

3 cloves garlic, minced

3 - 5 sprigs fresh thyme, stripped, or 2 t. dried thyme

1 large lemon, or 1 T. or so TRUE Lemon crystals

1 1/2 C. or so chicken stock (I used beef stock as I had no chicken stock)

1/2 - 1 package frozen baby peas

rice or egg noodles, cooked according to package directions

Preheat oven to 400º.

Heat olive oil in a large oven-safe (iron skillet) pan over medium heat. Season both sides of the chicken with salt and pepper to taste. Place chicken thighs in the hot pan and sear for about 4-5 minutes per side, until browned. Remove chicken to a plate and set aside. Return pan to stove over medium-high heat and add more olive oil if needed. Add onion and garlic to the pan and saute until the onion is translucent and has started to caramelize, about 4-5 minutes. Add olive oil if needed. Add thyme to the pan and season with salt and pepper. Either juice the lemon, removing seeds and add to the pan (lemon zest as well if you like), or add your True Lemon crystals. Stir to combine. Add the chicken/beef stock. Bring to a low boil and return the seared chicken thighs to the pan. Spoon the juices over the thighs and add the frozen peas, amount to your taste. Stir so the peas are coated in the sauce. Place the pan in the oven and bake 15-20 minutes more until the chicken is cooked through (use a meat thermometer for accuracy). Serve over rice (what we did) or egg noodles.

YUM!

'till we feast again! 

xoabb