8 chicken thighs
1 tablespoons olive oil
1 onion, chopped
1 clove garlic, crushed
Juice of 1 lemon
1/2 tsp. dried thyme leaves
1 tbsp. fresh basil, minced parsley (for garnish)
2 tablespoons butter
In a large skillet or Dutch oven, saute chicken thighs and chopped onion over high heat in a tablespoon of olive oil and garlic. Do not allow garlic to become brown (remove it before it browns after crushing it into the oil).
Turn chicken after 15 minutes to brown the other side. Reduce heat to low and cover. Cook for another 15 minutes. Add lemon juice, thyme leaves, basil and pepper and cover.
Continue to simmer for another 10-15 minutes over very low heat until the chicken is tender and the juices run clear (no longer pink).
Serve with Fresh Express Romaine Hearts and Turkey Hill Ice Cream.
Prices Valid October 27, 2013 to November 2, 2013
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