Sunday, November 2, 2008

Deconstructed chicken soup


Another attempt to make myself feel better:

LEMON AND OLIVE CHICKEN BAKE

Ingredients


6 skin-on, bone-in chicken breasts
2 lemons
1 can chicken broth
2 tbsp chopped fresh thyme leaves or 1 tsp dried thyme leaves
Optional
1/2 cup (125 mL) whole black or green or spiced olives, unpitted
feta cheese

Instructions

Preheat oven to 400˚.

Place chicken, skin-side up, in a 9x13-inch (3-L) baking dish. Slice lemons into quarters and discard visible seeds. Scatter lemons and olives in between chicken breasts. Pour broth overtop. Sprinkle with thyme. Cover dish tightly with foil.

Bake in centre of oven for 30 min. Then remove foil and baste chicken with pan juices. Return to oven and bake, uncovered and basting occasionally with pan juices, until chicken is springy when pressed and skin is crispy and golden, about 30 min.

Serve over egg noodles and top with crumbled feta cheese, if desired.


Best,

kh

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