There was never left overs when Rachel made this at camp!
My CHICKEN recipe
(for 6 people, if they are gluttons you will have to double up on this)
12 Boneless skinless chicken thighs
1 lemon
2 tsp Italian spice
2 tsp lemon pepper
2 tsp parsley
Sea salt (to taste)
1 clove garlic
1 ziploc baggie
2 or more bottles of good white wine, I suggest Oyster Bay Sauvignon blanc
Open 1 bottle of wine
Put chicken in bag, then herbs and spices, salt and garlic, in a large glass pour wine, have a wee bit of a rest and sample the wine, Roll the lemon and then ½ the lemon, squish out the juice then throw the whole lot into the bag, peel and all. Refresh yourself with more wine as the next part takes a bit more energy. Mix it all thoroughly, shake, squish, jig around but make sure you have closed the bag properly otherwise it gets a bit messy. You then refrigerate the concoction and let it marinate for at least 12 hours. Your work today is done except for finishing the wine, marinate yourself you deserve it after all you are about to go a cooking a gourmet meal
12 hours later, could be more. First of all open wine and test
When it comes to cooking the marinated chicken I toss all, including lemon halves, into a lightly oiled non stick pan with a lid and sauté 15 mins, put the lid on and simmer until cooked thoroughly, pour approx 1 cup of wine, not for the chicken it is for you
Serving suggestion; Wild rice mix, or orzo I usually reserve some of the juice from the chicken and add to the rice or orzo while it is cooking. Yumm… Oh and by the way use fresh herbs and spices. You should have thrown out all those that have been loitering in your cupboards for eons!
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