Chicken Thighs with Lemon-Sherry Pan Sauce

Chicken thighs are amazing. Just as versatile as the chicken breast, but 1000 times more flavorful and juicy. Lately I have been bulk buying them instead of the standard breasts and subbing them into all kinds of delicious chicken creations. This one was a particular winner, warm and satisfying in the extremely cold December that is currently plaguing my existence (either be warmer or snow, come on weather). I'll admit this dish was probably very "winter" because I served it with the Saffron Risotto I made shortly after returning from Argentina. If I thought that was delicious last time, it was nothing compared to coming in from arctic temperatures to something hot, creamy and oh so soothing. But, back to the chicken, and my favorite flavor combination: lemon, sherry and black pepper.



Chicken Thighs and Lemon-Sherry Sauce:
1 lb of boneless skinless chicken thighs
1 tbsp of olive oil
1 tsp of salt
1 1/2 tsp of pepper, divided
1/2 tsp of nutmeg
1/2 a lemon
1/4 cup of sherry
1 tbsp of butter
1 tbsp of flour
1/2 cup of chicken stock

Pre-heat the oven to 350 degrees. Heat the oil in a medium skillet over medium-high heat. Mix together the salt, 1 tsp of pepper, and nutmeg. Sprinkle the seasoning on both sides of the thighs. Squeeze the juice of half the lemon onto the chicken, reserve the rind. Put chicken, fattier side down, into the pan. Brown on both sides, about 2-3 minutes per side. Transfer chicken to a baking sheet and cook in the oven until cooked thoroughly, about 15 minutes. Pour the sherry into the pan and scrape up any brown bits the chicken left behind. Allow sherry to reduce, about 3 minutes. Add butter to the pan and melt, whisk in flour. Cut reserved lemon peel into chunks and add to the pan. Pour in stock and whisk together. Bring to a boil and then reduce to a simmer. Stir in remaining pepper and allow sauce to thicken. Serve chicken with about a tsp of sauce smeared onto it.

Happy Eating.