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Pike Mkt recovery


Chicken thighs with lemon and white wine

Serves 2


2 organic chicken thighs, bone in, skin on


  • 2 cups water mixed with 2 tbsp kosher salt


  • ¼ cup Lemon EVOO
  • 2 tbsp Champagne Balsamic
  • 2 garlic cloves, pressed
  • 1 shallot, sliced
  • 2 lemon slices


  • 1 tbsp avocado oil
  • Freshly ground pepper
  • 2 tbsp minced shallot
  • ¼ cup white wine
  • 2 tbsp chicken broth
  • 1-1/2-2 tbsp lemon juice (to taste)
  • 2 tbsp butter, in four pieces
  • 1 tbsp thyme
  • 2 lemon slices
  • 2 tbsp flat leaf parsley


  1. Brine thighs in salt water for a minimum of 30 minutes (up to several hours).
  2. Whisk together first three ingredients of marinade. Pour over thighs in nonreactive dish. Place shallot in and around thighs, add lemon slices. Let marinate for at least one hour.
  3. Preheat oven to 375 degrees F.
  4. Remove thighs from marinade and pat dry. Discard marinade. Grind pepper over thighs.
  5. Heat avocado oil in oven-proof pan over medium-high heat. Add thighs, skin side down. Cook until skin is golden and crispy. Flip over and place pan in oven. Roast until thighs reach an internal temperature of 160 degrees F.
  6. Remove from oven (handle is HOT!) and tent thighs on a plate.
  7. In pan on stove, leave a few tbsp of oil/juice and add minced shallots. Cook until shallots soften. Add white wine, chicken broth, and lemon juice. Simmer and reduce until heated through. Add half of butter and stir until melted. Add second half of butter and stir until melted. Add thyme, stir, and heat for a minute.
  8. Add thighs along with any accumulated drippings to sauce and briefly heat.
  9. Plate thighs and pour sauce over them. Sprinkle with parsley and serve.

We get our EVOO and balsamics from A Bit of Taste on top of Queen Anne hill.

SD! Test Kitchen/November 2021

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