Chicken Saute
The key is to sprinkle the thigh with your favorite spice blend and sear the chicken with the spice blend. I always cook 4-6 more than I need so that I have lunch and dinner for 2-3 days. Us as much parsley as you want as it is so very good for you!
  • 8 chicken thighs with skin on (organic and pastured of course!)
  • 2 tablespoons berber or smoky paprika or curry powder
  • 2 large sweet onion, peeled and chopped
  • 6 cloves garlic, peeled and crushed
  • 6 Tbsp olive oil
  • 4 Tbsp butter
  • ½ cup dry sherry
  • 3 lemons + 1 preserved lemon (if you have them!)
  • 1 cup chicken stock or broth
  • 6 Tbsp Italian parsley, finely chopped
  • sea salt to taste
  1. Squeeze the juice out of 2 of the lemons and set the juice aside.
  2. Slice four very thin slices from the center (the widest part), and set those aside, too.
  3. Heat a heavy-bottomed sauté pan over medium-high with the olive oil and heat for another 30 seconds or so. Add the onion and garlic to the pan and sauté until the onion is slightly translucent, about 3 minutes. Remove the onion and garlic from the pan and set them aside.
  4. Add thighs, one at a time, to the hot pan. Cook 15- 20 minutes per side or until they are nicely browned. Remove them from the pan and set aside on a plate. Add the butter and allow it to melt and get foamy.
  5. Add the stock or broth, sherry and lemon juice to the pan and scrape off any flavorful bits from the bottom of the pan. Then return the onion-garlic mixture to the pan and heat it through, adding a bit more oil or butter if necessary.
  6. Return the chicken to the pan, bring the liquid to a boil, then lower it to a simmer and cook for about 10 minutes or until the mixture has reduced by about one-third.Remove the chicken breasts and plate them with the onion mixture and parsley.
Recipe by Martha's Vineyard Catering, Culinary & Agricultural Experiences at

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