Lemon Garlic Chicken with Goat Cheese

Lemon Garlic Chicken with Goat Cheese

I remember telling my man child how I wanted to cook for him.  And with this being the first meal he would be eating made by yours truly, I knew I couldn't just do something easy.  So, I went on the wonderful world of Pinterest and found this absolutely amazing recipe. And I am so excited to share it with you for you to try it out for yourself.

INGREDIENTS:

• 6 Chicken thighs, skin-on, bone-in
• 1/4 Cup Extra Virgin Olive Oil
• 9 cloves garlic, minced
• 1/3 Cup White Wine
• Lemon zest from 2 lemons
• Juice from 1 lemon
• 1 Tablespoon fresh herbs (I used thyme, oregano, and a little rosemary)
• Salt and ground pepper to taste
• 1 small log of goat cheese (If you don't like cheese any kind of "creamed" cheese should work)
• 1 lemon, but into 8 wedges, lengthwise

Divide cheese into 8 equal parts using fingers, loosen, the skin from one side of thigh to form a pocket for cheese.  Try to keep the skin connected to the thigh as much as possible, don't panic if it becomes a little detached.  Place portion of goat cheese (or cheese of choice) under the skin of each thigh, then press down gently on top of the skin to distribute the goat cheese in the thigh pocket.  Season with salt and pepper.  And set aside.

Over medium heat on stove top, heat olive oil in the tangine (or dutch oven). Add garlic and cook, stirring, for about 1 minute. Do not allow garlic to brown.  Add wine, lemon zest, lemon juice, herbs, and 1/2 teaspoon of salt.  Place chicken thighs skin-side-up over the sauce in tangine.  Brush thighs with the sauce.  Tuck lemon wedges in the tangine among chicken pieces.  Simmer 30-40 minutes until chicken thighs are tender and cooked thoroughly.  Occasionally,  brush thighs with more sauce.  Spoon off excess fat and oil from tangine and reserve for cooking veggies.

If making zucchini noodles, just toss a couple tablespoons of fat with zucchini and sauté until tender, but not falling apart. 

You can broil chicken thighs after cooking if you want more of a crispy top. 

Serve with hot pan juice.

To make zucchini noodles, take a vegetable peeler and peel thin slices of zucchini until you get to the seeds.  You don't want to use the seeded area because they'll fall apart.  Place zucchini slices on a paper towel and pat dry them the best you can without breaking them.  Let them
sit in a new dry paper towel for about 15 minutes.  You can either serve them cold, with some seasoning,  or sauté them.  I like them sautéd.

Bon apetit.