| Level: | Intermediate |
| Total: | 1 hr 10 min |
| Prep: | 10 min |
| Cook: | 1 hr |
| Yield: | 4 servings |
Ingredients
- 8 chicken thighs with bones and skin, about 3 1/2 pounds
- 1 3/4 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup all-purpose flour
- 1/4 cup olive oil
- 3 cups thinly sliced onions
- 30 cloves (about 2 heads) garlic, peeled and smashed
- 1/2 teaspoon crushed red pepper
- 1 bay leaf
- 1/2 cup freshly squeezed lemon juice
- 1 1/2 cups chicken broth
- 1 pound angel hair pasta
- 3 tablespoons chopped fresh parsley leaves, plus more for garnish
- 3 tablespoons unsalted butter
Instructions
- Preheat the oven to 350 degrees F.
- Season the chicken thighs with 1 1/4 teaspoons of the salt and 1 teaspoon of the freshly ground pepper.
- Place the flour in a shallow dish. Lightly dredge the chicken in the flour and set aside.
- In a large wide saute pan with 2 to 3-inch sides, heat the oil over medium-high heat. When the oil is hot but not smoking, add the thighs and brown well on both sides, about 6 minutes. Remove the chicken from the pan and set aside.
- Add the onions to the oil and cook, stirring to scrape up any browned bits from the chicken until wilted, about 3 minutes. Add the garlic, crushed red pepper, remaining 1/2 teaspoon salt, and the bay leaf and cook 1 minute. Add the lemon juice, chicken broth, and browned chicken thighs to the pan. Bring the mixture to a simmer, cover tightly, and place in the oven. Bake for 20 minutes, remove the lid and cook an additional 15 minutes, or until cooked through and tender.
- While the chicken is baking, cook the pasta until al dente, 4 to 5 minutes for dry pasta. Drain well and toss in a large bowl with 3 tablespoons of the parsley and the butter.
- To serve, place a portion of pasta in the center of 4 large plates. Arrange 2 thighs around each serving of pasta and drizzle lemon garlic cooking liquid over the pasta. Garnish with additional parsley and serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1637 |
| Total Fat | 90 g |
| Saturated Fat | 26 g |
| Carbohydrates | 119 g |
| Dietary Fiber | 6 g |
| Sugar | 9 g |
| Protein | 85 g |
| Cholesterol | 404 mg |
| Sodium | 1477 mg |
Reviews
One of the best chicken thighs I have made yet. Just follow directions as stated. We used dutch oven for simplicity. I did not have a Lemon , so I used bottled lemon juice. Did prep work in 6 minutes. easy peaseeeyyyyyyy!!!!!! I used heaping tbls. of minced garlic for ease. OUTSTANDING with sauce over thighs and veggies!!!!!
Chicken thighs, garlic, lemon and pasta -what could be wrong with that? My only objection is the 10 minute prep time. 10 minutes to slice 3 cups of onions, peel and smash 30 cloves of garlic and squeeze half a cup of lemon juice? Unrealistic for me, at least. Needs more salt.
A fave in my household! I swapped the flour for cornstarch. I find that the flour becomes a little mushy, and cornstarch makes a crispier bite and thickens the sauce without jt being too heavy. Yum!!
As always Emeril recipes are in a league of their own. This one is no different. So flavorful and richly delicious . I halved the recipe as it was just 2 of us, so all ingredients were reduced by half. I reduced the oven cook time to 15 minutes with the lid on and 10 minutes with the lid off.
Excellent! Lots of flavor.
Followed recipe exactly. Way too much lemon juice which overpowered the garlic which I hardly tasted. Way too much liquid ingeneral resulting on stewed instead of braised chicken.
This is awesome. It reminds me of Chicken Piccata but a lot simpler to put together. I follow the recipe as written with two add ins. After placing the thighs on top of the onion mixture, I sprinkle capers on top and tuck lemon wedges in between the thighs. Beautiful and great depth of flavors. Sometimes the chicken releases more moisture than others times. Don’t know why but it just does. I remove the thighs and add a small amount of starch and water mixture (slurry) . My family prefers a thinner sauce on the angel hair pasta. I also turn the oven up the last 8 to 10 minutes so the edges of the lemons char, slightly. Try it, you’ll love it.
Delicious! I make this for my parents who no longer cook much – it is a family favorite.
So good and flavorful! Chicken was cooked perfectly. Only thing missing was a nice chunk of bread to soak up the sauce and roasted garlic.
Easy to fix and delicious to eat. Made rice instead of pasta and cut up asparagus to cook with the brown rice. Leftovers even better after absorbing all the flavors overnight.