Missindi - I love your chicken!

[newtricks]

I love it so much that I'm giving it it's own thread. I hope you don't mind. This quick, simple, delicious, and made from ingredients that are always in my house. Thanks!

Lemon Parmigianno Chicken
INGREDIENTS
Juice of 1 lemon
1/4 cup dry vermouth (very forgiving if you decide to use another alcohol - I used merlot)
1 teaspoon Dijon mustard
2 tablespoons butter, melted
1 teaspoon rubbed sage *
1 garlic clove, minced
8 small chicken thighs
3 tablespoons freshly grated or shredded Parmesan cheese
Salt and pepper to taste

INSTRUCTIONS:
Preheat oven to 400° F. Whisk together the lemon juice, vermouth, mustard, butter, sage and garlic. Place the chicken thighs in a baking dish. Pour the lemon mixture over all. Sprinkle with the Parmesan, salt and pepper. Bake until done, about 45 minutes, basting occasionally with the pan juices. Serve immediately.

* the only change I made was using frozen basil instead of the sage - but it didn't really hold up so well to 45 minutes in the oven.

[MISSINDI]

Thanks, Barbara - glad you liked it. I got the recipe off the CLBB and have made it a bunch of times, both with boneless and bone-in. Actually made it again for a dinner party this past weekend. I love how easy it is. :D

[greek salad]

The recipe sounds great and so easy and I would love to try it. Do you think it would work with boneless chicken breasts, and can they be skinless -- or would that change the taste too much?

Thanks!

[MISSINDI]

I think the recipe is forgiving enough that chicken subs can be made easily. I would just watch them from about 35 minutes on to make sure they don't get too dry (since white meat is less moist).

Barbara - if you want another winner, wander over to my blog and grab the recipe for Melt-in-Your-Mouth Sausages --- SO good!

Here's the direct link (http://sweetnicks.blogspot.com/2005/04/tgif-april-fools.html).

[greek salad]

Thanks Missindi. I am going to try the recipe tonight. By the way -- really enjoy your blog (plus have gotten some great recipes from you and others on the BB).

Thanks again.

[MISSINDI]

Originally posted by greek salad
Thanks Missindi. I am going to try the recipe tonight. By the way -- really enjoy your blog (plus have gotten some great recipes from you and others on the BB).

Thanks again.

Awww, thank you. That's really nice to hear. :o :D

[Judy K.]

I opted for this recipe instead of the planned Turkish Chicken Thighs tonight because it just seemed easier at the end of this day. I'm using amontillado for the alcohol. Other choices were malbec and pinot grigio. I'll post the result after we eat. What other modifications have people made to this recipe?

[Judy K.]

This dish just moved into my favorites category. The color was warm and golden. The taste was rich. I'm not sure what contributed to that, but I'm guessing the sherry and sage. I served it with herbed couscous and a salad.

[MISSINDI]

Hey, Judy K -- glad it worked out for you. What is amontillado? The pinot would work great too. Definitely one of the easiest dishes I have in rotation. :)

[biondetta]

Hey! That's my recipe! That was one of the first things I posted here! Woo!

I'm so glad everyone likes it so much, although I'm not surprised at all. I've made it for friends and have had rave results, and now they make it for friends and have rave results!

The alcohol really is easy to swap out. I used champagne the first time I made it, then used an Italian red of some sort the next time. I do like the vermouth the best, though.

[Judy K.]

Missindi, amontillado is a sherry. The one I have is mid-way between dry and sweet. I don't know much about sherry, so that's all I can tell you. I'm going to try this with vermouth, but I've got to say, the sherry added a richness to the dish that I really liked. I've seen references to serving this for a dinner party and I agree it is tasty and attractive enough to do that.

[newtricks]

Originally posted by MISSINDI
Barbara - if you want another winner, wander over to my blog and grab the recipe for Melt-in-Your-Mouth Sausages --- SO good!

Here's the direct link (http://sweetnicks.blogspot.com/2005/04/tgif-april-fools.html).


Oh my goodness. DH would fall in love all over again if I served those! I'm on WW right this second but maybe I'll input those to see how many points. Because they look so good!

(did I mention that the chicken is 3 pts per piece?) Oh, and Judy, Sherry sounds delicious in this recipe too! Might have to throw some dried porcini in the pan. And serve it all over polenta. yum.

[newtricks]

Originally posted by biondetta
Hey! That's my recipe! That was one of the first things I posted here! Woo!

Oh, I love YOUR chicken!:D If that's any example, keep those recipes coming.

[Gail K.]

I made the chicken recipe tonight and all I can say is -- yummy!!
So easy to make and the flavor is divine. I rated it a "10" for its taste and simplicity.
The only change I made was to use olive oil instead of butter (to make it a bit more healthy).
I served it with brown rice and sauteed zucchini.
Definite keeper.
Thanks for the recipe, biondetta and MISSINDI!

[MISSINDI]

Gail, what kind of wine did you use?

[Gail K.]

Originally posted by MISSINDI
Gail, what kind of wine did you use?
MISSINDI, I happened to have a bottle of vermouth in the liquor cabinet; so I used that. If I didn't have the vermouth, I was just going to use either vegetable or chicken broth. It was terrific with the vermouth (my first time tasting that particular type of alcohol --not what I was expecting, fairly smooth taste).

[biondetta]

I'm glad so many people are enjoying it. I don't use very much butter when I'm making it. Just a tiny dab on top of each chicken thigh so that it melts over the chicken as it starts to cook. I suspect it could easily be made without the butter.

I think I might try it with sherry the next time I make it. Come to think of it, I've got a lonely chicken breast to eat by myself tonight. Maybe I'll make this recipe and see how the sherry goes. This way I can test it before I serve it to anyone else.

[luvItalian]

I goofed. I bought one package of chicken thighs and now I realized my second package is split chicked breasts. Would I cook both for 45 minutes?

[MISSINDI]

Originally posted by luvItalian
I goofed. I bought one package of chicken thighs and now I realized my second package is split chicked breasts. Would I cook both for 45 minutes?

I would put them both in and just keep an eye on them from about 40 minutes or so on. :)

[at828]

I made this yesterday, and it was woooonderful! So fresh tasting! I used Dry Sherry instead of Vermouth. What a wonderful, quick-fix, healthy, delicious meal!
Thanks for posting!!!

[Delanl]

I made this last night w/ skinless split chicken breasts and threw some red potatoes and mushrooms in the baking dish too. DBF and I both thought it was great! Its so easy to put together and the house smelled great while it was cooking! This will definitely be repeated.

Thanks Missindi!

Leigh

[irisheyes]

To add to the praise, I made this last night for dinner and it really was delicious. I did substitute chicken breasts for chicken thighs and would echo the recommendation about reducing the cooking time to about 35 minutes. Thanks everyone!

[jtoepfert100]

For those of you who are subbing breasts, are you subbing about a pound?

[irisheyes]

Yes, I used about a pound of chicken breasts

[mcraig13]

I don't usually post just to say the same thing everyone else is...but I really liked this chicken. I used boneless, skinless breasts and served it with couscous (really soaked up the juices) and roasted asparagus.

I also tried the melt-in-your-mouth sausages this week. They were a crock pot disaster but only because I forgot to plug it in. My crockpot cooks fast so I asked DD to turn it off when she got home from school..even checked with her to be sure she did. I thought it was kind of strange when I got home and smelled no dinner. Oh well, I just turned it up on high and we ate later than usual. They were quite good nonetheless...served them as sandwiches but think I would like them on pasta even more.

[Paris M]

This looks wonderful! I will be trying it this week with chicken breasts and sherry. Thank you.

[MISSINDI]

Hi Michele - glad to hear you liked the Melt-in-Your-Mouth Sausages. The name doesn't lie - they really do melt in your mouth. :D They would definitely be great over pasta, as the sauce is pretty good too.

[biondetta]

mcraig, glad you liked the chicken. Serving it over any sort of grain really is the best way to make the most of the "sauce". I usually serve it over a wild rice blend, but I'll definitely have to try it over couscous next time.

[greysangel]

Thanks biondetta! Made this over the weekend using center cut pork chops and subbing sherry for the vermouth. Delicious! I had it over wild rice and added some chopped mushrooms to the "juice" during the last 5 minutes or so of baking.

[Paris M]

Missindi! This was wonderful! The only subs I made were to use breasts and sherry instead of the thighs and vermouth respectively. It was a huge hit and I will definitely be making this again.

I plated it atop barley seasoned with lemon, sage and a pat o' butter too. Very tasty.

[MISSINDI]

Originally posted by Paris M
Missindi! This was wonderful!

Glad you liked it, but the credit for this one goes to Biondetta. It's a keeper for us too. Now if you want to try one of MY creations ;), check out my post on my blog yesterday for Satay Chicken ... delicious stuff, and on the table in 30 minutes. Hope you enjoy it just as much. :D

[newtricks]

Originally posted by MISSINDI
Now if you want to try one of MY creations ;), check out my post on my blog yesterday for Satay Chicken ... delicious stuff, and on the table in 30 minutes. Hope you enjoy it just as much. :D

The Satay Chicken looks great. Did you make that up yourself? I'm definitely going to try it. What if I feel compelled to post about it? "Missindi I Love Your Chicken - Take Two"?

Also, did you see the piece on Buffs in the NYT on Sunday? I think it was in the NJ section. And I think it was the NYT :rolleyes: :o . I definitely saw an article somewhere other than your blog!

[MISSINDI]

Originally posted by newtricks


The Satay Chicken looks great. Did you make that up yourself? I'm definitely going to try it. What if I feel compelled to post about it? "Missindi I Love Your Chicken - Take Two"?

Also, did you see the piece on Buffs in the NYT on Sunday? I think it was in the NJ section. And I think it was the NYT :rolleyes: :o . I definitely saw an article somewhere other than your blog!

Yup, the Satay Chicken is mine. :D No, I missed the article on Buffs -- will have to go search it out. Didja check out the vat of oil for the potatoes on the blog? Sinful yes, but obviously not a regular tradition. :)

P.S. Barbara - meant to mention it earlier, did you see the Rose City Bakery was closed? Wonder what happened...

[newtricks]

I did see the vat of potatoes :eek: but I've worked in too many restaurant kitchens to be surprised by that. At all.

I pmed you about Rose City. And go read the end of the Dream Dinners thread!

[lily]

Missindi--Biondetta--Judy K

Fantastic recipe. Simple to make, with really outstanding results. Missindi, thanks for resurrecting/recommending it, Biondetta, thanks for coming up with it, and Judy K, I bought Amontillado because of you (and, of course, Poe!).

I doubled the recipe for the sauce and used 6 boneless breast pieces. I checked after 35 minutes (at 400) and probably could have checked earlier, for anyone who's not afraid of slightly pink chicken (that will finish cooking out of the oven). The sauce was truly phenomenal, and the whole house smelled--still smells--great.

I served it with Creamy Parmesan Orzo (from BB search; use 2c liquid instead of 2.5!) and asparagus cooked in grill pan. Dee-lightful.

[biondetta]

I hadn't made this in a while and I had some chicken breasts I didn't know what to do with, so I made it using the breasts for the first time. It's still good, but I highly recommend using the thighs. The dark meat complements the acidity of the sauce particularly well. With just the breasts, it becomes a little more tangy than I really preferred. Still, I'm glad everyone is enjoying it, no matter how they do it.

For sides, I stuck with a wild rice blend (which takes the leftover sauce nicely), and I made a mix of mushrooms and spinach cooked down and seasoned with a dash of nutmeg and mixed with a pat of cream cheese.

[Canice]

Resurrecting this old thread to say thank you, Biondetta for posting this recipe! I finally got around to making it Saturday night and I was SO pleased with the flavors, and pleasantly surprised that the skin was crisp and golden, even cooking in the wine and lemon (I basted only once). I used more garlic and subbed dried oregano for sage, but otherwise just followed the recipe. I served it with mashed potatoes, green beans amondine, and balsamic rosemary onions. For a quicker, weeknight dinner, I'll serve it over spaghettini with a side of zucchini. This is such a nice recipe! :)

[biondetta]

Yay! Another convert!

Come to think of it, I've got some chicken thighs in the freezer...

[birdyone]

Made this yesterday with boneless thighs and vermouth (dry) - absolutely delicious! Thank you Biondetta for sharing such an amazing recipe!

Elaine:)