Sol's Lemon Chicken!
Thighs are my favorite for this one!

Deanna

Great, and I have all those ingredients on hand. Thank you. Susan

Dinner's solved for me tonight. Thank you Deanna and Sol and Susan.

Here is a Jacques Pepin recipe for chicken thighs cooked with the skin on. I have tried it and it's very good. The technique for cooking the thighs yields really good crispy skin with a lot of the fat removed. I often cook thighs that way without bothering to make the sauce (that is, I omit everything but salt & pepper and stop after step 2 and serve the chicken). It's fast and delicious. While it's not as fat free as completely removing the skin, you'd be amazed at how much fat is eliminated--and you still have some of that crunchy 'mouthfeel' of fried chicken with a lot less fat. Even if you never bother making the complete recipe, it's definitely worth learning this technique and adding it to your repertoire.

Crusty Chicken with Mushrooms and White Wine

- serves 4 -
Ingredients

4 chicken thighs, skin on
3/4 teaspoon salt
3/4 teaspoon black pepper
1 cup onion, diced
1 1/2 tablespoons chopped garlic
3 cups white mushrooms, washed and diced
1/3 cup dry white wine
1 tablespoon chives, chopped
Procedure

1. Set the chicken thighs skin-side down on a cutting board. Cut a 1/2 inch thick slash on either side of the thigh bone. Season the thighs on both sides with 1/2 teaspoon of salt and 1/2 teaspoon of pepper.

2. Place the chicken thighs skin-side down on non-stick skillet. Only then turn the heat to high. When the chicken starts to sizzle, turn heat to medium and move the thighs around to make sure they aren't sticking to the skillet. Cover the skillet and cook for 16 to 18 minutes. Check the chicken occasionally to keep it from sticking. If the skin is browning too much after 10 minutes, then turn the heat to low. When done, transfer the thighs to a warm oven.

3. Pour off all but 2 tablespoons of the chicken fat in the skillet. Turn the heat to high and then add the onion, garlic, and mushrooms. Sauté, stirring often, for about 3 minutes. Sprinkle in the remaining salt and pepper. Then pour in the wine. Continue to cook for one minute over high heat until the sauce reduces.

4. Spoon some of the sauce onto a plate and top with one of the chicken thighs. Sprinkle on some chives and serve.

Here's another sol recipe that's another winner!

Chicken in Caramel Sauce - Sol
This recipe is from the Washington Post, which adapted it from a recipe from the Slanted Door restaurant that appeared in a cookbook called The Secrets of Success: Signature Recipes and Insider Tips from San Frans Best Restaurants by Michael Bauer
1/2 C packed dark brown sugar
1/4 C water
1/4 C Asian fish sauce
3 T rice vinegar
1 tsp minced garlic
1 tsp soy sauce
1 tsp thinly sliced fresh ginger
1/2 to 1 tsp freshly ground black pepper (1/2 usually enough for me)
2 small chili peppers, fresh or dried, halved (I always use fresh)
1 T canola oil
1 shallot thinly sliced
1 1/2 - 2 lbs boneless, skinless chicken breast or thigh meat, cut into bite-size pieces (can use a combo of light and dark meat, if you prefer)
In a small bowl, combine brown sugar, water, fish sauce, vinegar, garlic, soy sauce, ginger, pepper, and chilis, and mix well. Set aside.
Heat oil in a large skillet over high heat (can also use a wok, but Ive had better luck w/a skillet). Add shallot and cook, stirring, until brown, about 5 minutes. Add chicken and cook, stirring occasionally, until lightly browned on each side but not cooked through, about 5 minutes.
Stir the reserved sauce mixture and add to skillet. Bring mixture to boil, reduce heat to med-low and cook, stirring occasionally, until the liquid is reduced by about half and the chicken is cooked through, about 15 minutes. Remove and discard the chili peppers. Remove pan from heat, set aside until sauce has thickened and cooled slightly, about 3 minutes.
Serve with rice.
Note: This is traditionally a Vietnamese dish. If you havent cooked w/fish sauce before, youll notice that its pretty stinky before its cooked (!), but when the sauce is all together it gives it a really distinctive flavor that would be difficult to duplicate without it. Im able to get it in my local grocery store, but if you cant, then Asian markets will be sure to have it.
The dish can be more spicy or less, depending what you do w/the pepper and chilis. If I want it less spicy, I remove all the seeds from the chilis before adding them to the sauce. This time, I left most of the seeds in, and it was very spicy. Probably theres a happy medium and it would be spicy enough w/about half the seeds. If you prefer it to be more sweet than spicy, remove all the seeds and use a bit less black pepper (even tho I like it spicy, I never need more than 1/2 tsp of pepper).
One problem I have is that the chicken is usually done faster than the sauce is reduced. It doesnt particularly suffer as a result, but it would probably help if I used a larger skillet so the chicken could brown faster while cooking for a shorter time.
Enjoy!
I did use a larger skillet and it does the trick..I also add a touch of Sambal Oelek..Top w/ scallion sand or dried noodles..My rice..is like everyone elses:)
I also really like the Boursin Chicken from Linda in TN.. the nuts are the kicker..

I've done that crispy chicken thighs, cooked without added fat, and those are to die for wonderful. We don't do the mushrooms, tho we make the sauce. And talk about an easy recipe!

When we discussed this a few months ago, it was noted that success of this recipe is mostly procedural. Thighs work because of size and other parts may not work, the cuts along the bone allow the meat to flatten out a little. Start with a cold skillet.

Since there is no added fat, and you'll pour most of it all off when you make the sauce, I don't think a little of that fabulous crispy skin will hurt. ;-)

That was very good. I caved and left the skin on. The sauce was a little oily, maybe because it was all thighs and not mixed pieces. Also had to thin it slightly with a little flour. DH loved it!

Oh, and I didn't have 25 cloves of garlic. We like garlic, but not that much.

Thanks again.

Susan

Tonight I made Arley's (Jacque Pepin) chicken recipe. It was definitely a hit. DH said it was 'really, really good'. This will be a frequent repeat at this house. Thanx, Arley!

Crusty Chicken with Mushrooms and White Wine

- serves 4 -
Ingredients

4 chicken thighs, skin on
3/4 teaspoon salt
3/4 teaspoon black pepper
1 cup onion, diced
1 1/2 tablespoons chopped garlic
3 cups white mushrooms, washed and diced
1/3 cup dry white wine
1 tablespoon chives, chopped
Procedure

1. Set the chicken thighs skin-side down on a cutting board. Cut a 1/2 inch thick slash on either side of the thigh bone. Season the thighs on both sides with 1/2 teaspoon of salt and 1/2 teaspoon of pepper.

2. Place the chicken thighs skin-side down on non-stick skillet. Only then turn the heat to high. When the chicken starts to sizzle, turn heat to medium and move the thighs around to make sure they aren't sticking to the skillet. Cover the skillet and cook for 16 to 18 minutes. Check the chicken occasionally to keep it from sticking. If the skin is browning too much after 10 minutes, then turn the heat to low. When done, transfer the thighs to a warm oven.

3. Pour off all but 2 tablespoons of the chicken fat in the skillet. Turn the heat to high and then add the onion, garlic, and mushrooms. Sauté, stirring often, for about 3 minutes. Sprinkle in the remaining salt and pepper. Then pour in the wine. Continue to cook for one minute over high heat until the sauce reduces.

4. Spoon some of the sauce onto a plate and top with one of the chicken thighs. Sprinkle on some chives and serve.

Follow-up on the Bierocks recipe I posted earlier in the thread. After having them for dinner one evening, I stashed the leftovers--lots--in the refrigerator, meaning to take them down to the basement freezer. They didn't make it--we ate the last two for lunch today. For some reason, these were a lot better the next day, and the day after... They reheated great in the microwave and weren't dry at all...not like I thought they were at first. Anyway, I undersold them in my initial review; the recipe will be a definite repeat here.

Another nice thing about them is that they would be great lunchbox fare, a self-contained sandwich.

Sorry--I posted on the wrong thread--was sposed to be on the New Recipe Review thread.

Sushipup was the first one to post that recipe here--thanks.

One nice thing is that this cooking technique lends itself to variations. After seasoning the raw thighs with salt & pepper, you can season the meat side with whatever you want; herbs, garlic, etc. I made one really great batch by sprinkling the meat side with chipotle powder (you could use smoked Spanish paprika, 'pimenton', as well, of whatever hot-osity you want)--I season just the meat side, since the heat on the skin side could scorch the seasonings and make it bitter.