I went to the grocery store this week, and I did not know what to cook. Then I saw that they had Chicken hindquarter for $1.5 per lb. I got 6 HUGE chicken hindquarters for cheap. So, today I made lemon garlic chicken thighs. Since I got chicken hindquarters, I had to take the drumsticks off which was easy.
To take the drumsticks off, with a sharp knife place in the “U” shape that the hindquarter creates. Grabbing the drumstick, the chicken will tell you where the knife goes. It will go straight to the socket. This took me around 3 minutes to do.
Now, to make the actual thighs. This is what you need. 1 thigh = 1 serving (there’s were huge, but if you have smaller thighs, you can have 2 thighs for 1 service)
- 6 chicken thighs (they should be dry!!)
- 1 medium onion, cut so that you have onion strings
- garlic salt to taste
- pepper to taste
- 1 lemon cut in quarters
- 1 tablespoon of cornstarch
- 1/2 cup of white wine (or stock)
- 1 tablespoon of oil
- Parsley for garnish
How to make it:
- Preheat the oven 400. Heat your cast iron skillet in medium high. Season the chicken with the garlic salt & pepper.
- Once its HOT add the tablespoon of oil and place chicken skin side down. Dot move the chicken for 15minutes. Once you add the chicken to the pan, finish seasoning the chicken. Once the 15 minutes are up, take the chicken out of the pan and add the lemon and the onion. Place the chicken back skin side up and place it in the oven. Leave it in the oven for 20 minutes.
- Once the chicken is done, place chicken on a plate so that it can rest. In the hot pan add the wine/stock whisk until combined. In a small bowl make a slurry with the cornstarch and 2 tablespoons of water and to the pan. Add to the pan and let it thicken. Add the parsley!
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