TASTY TIDBITS TUESDAY
Italian parsley
This is an economical and tasty dinner entree, tasty too! Tonight’s meal will be Chicken Thighs with Green Sauce, Quinoa, and sauteed Broccoli.
8 thighs, skinned**
1/2 cup olive oil
3 (or more) cloves of garlic, peeled and cut in half
30 sprigs of Italian parsley
8 whole scallions
Salt and pepper
Arrange chicken in skillet, pour olive oil over them. Scatter garlic pieces around, lay parsley and scallions over top as to “smother” chicken while cooking Lightly salt and pepper to taste.
Cover skillet and cook on very low for about an hour.
Uncover skillet, using a fork remove the parsley, garlic and scallions and put into blender and puree for a few seconds. With blender still running, add the juices from the pan and puree until a smooth green sauce is obtained. Remove chicken pieces to platter and pour sauce over them evenly and serve.
** if using thigh cutlets, cut cooking time in half or less until thighs are cooked through.
Related Articles
- “Chicken in Tarragon Mustard Cream Sauce” and related posts (aloshaskitchen.blogspot.com)
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