Happy Friday, UFG'ers! This week has flown by - much like this year! I feel like my friends and I are just getting over saying how much fun we had last NYE, and now we're booking this one!
At any rate, I've been seeing these Tyson Boneless, Skinless Chicken Thighs at the market, and I was curious about them. Although the mailman isn't the biggest fan of dark meat, I love it, and this recipe seemed to be the perfect solution. We both really enjoyed it, and it makes a fantastic Sunday dinner.
I found this recipe in a Mediterranean cookbook that I have, and have lightened it up, UFG style! If you love garlic like we do, you'll adore it. It takes 20 cloves! Yum! Recipe after the jump!
Ingredients: (makes 4 servings)
2 cups, plus 1/3 cup Fat Free, Low Sodium Chicken Broth
20 large garlic cloves
2 tbsp Smart Balance
1 pack of Boneless, Skinless Chicken Thighs (mine was about 1.65lbs)
1 lemon, peeled and sliced thin
1tbsp Corn Starch
1/3 cup of white vinegar
ground black pepper
1 russet potato per serving
Put 2 cups of the stock into a pan and bring to a boil. Add the garlic, cover and simmer for 40 mintues. Heat the butter in an oven safe saute pan. Add the chicken and brown on all sides. Put on a separate dish and preheat the oven to 375 degrees.
Separate the garlic and chicken stock - add the garlic cloves to the reserved chicken. In the saute pan, add corn starch to drippings and cook, stirring for about one minute. Add the 1/3 cup of vinegar diluted with the extra 1/3 cup of stock. (NOTE: you could use 2/3 cup of dry white wine here, but you MUST account for the extra calories!) stir until sauce has thickened. Season with pepper. Take off the heat and add in chicken and garlic cloves. Top with lemon slices. Cook in the oven for 45 minutes.
Serve next to, or even on top, of a sliced russet potato sauteed with onions.
Calories: (with potato) 261