Lemon Butter Chicken

Lemon Butter Chicken

So many new places to eat are opening up these days.  Not just in my neighborhood (in which there

are a lot of great new places to explore and turn into hangouts…yay!) but all

over.  Our local dining scene has never

been more vibrant.  It is truly a diners

market where one has a dizzying array of choices.  There are those maverick independents whose

delicious and creative offerings are the work of a brave soul armed with just

Ingredients

  • delicious and creative offerings are the work of a brave soul armed with just
  • other, both local concepts and exciting foreign franchises.  And every delicious drop in between.
  • It’s almost magic…that little trill of electricity that
  • goes up and down our spine when we whisper that auspicious question: “Where do
  • we eat?”
  • Often though, despite the glittering siren song of
  • dazzling new dishes put together by fancy chefs and daring cooks, what we crave
  • for is a little closer to home.  Right at
  • home actually, to be exact.  The homely
  • looking, the unsophisticated, the familiar tastes and comforting flavors, those
  • dishes that look frumpy and plain and unready at all for an Instagram
  • feed.  Those dishes, homemade dishes,
  • lovingly put together in our favorite pot, stirred through by our worn wooden
  • spoon, scorched in parts and frayed in others, served directly in the cooking
  • vessel, a tattered trivet slipped under it.
  • The nights when we can all gather around the table, saying a grace, or
  • having the little one say it even if we don’t understand half of what she
  • carefully mutters.  Slippers hanging on
  • feet.  Little C, feet off the chair
  • please!  My plate is chipped and I’m
  • thinking, “When will we ever get another set?”
  • We tuck in, ladle food out onto waiting plates.  Contented sighs. Simple joys.
  • Lemon Butter Chicken
  • (Slightly adapted from Damn Delicious)
  • 8 bone-in, skin-on chicken thighs
  • 1 tablespoon smoked paprika (pimenton de La Vera)
  • Sea salt and freshly ground pepper
  • 3 tablespoons unsalted butter, divided
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup freshly grated Parmesan
  • Juice of 1 lemon
  • 1 teaspoon dried thyme
  • 1 cup basil leaves
  • Season the chicken thighs with paprika, salt, and
Read the whole recipe on 80 Breakfasts