My favorite salad dressing is this lemon-garlic-basil dressing, from the Stacks cookbook. I think that was my first-ever cookbook. Anyway, I made the dressing (and it fit in that perfectly-sized olive oil bottle!), and decided to use it to marinate some chicken thighs. This worked out really well. I recommend it.
So, first, I slathered the dressing all over the chicken. Then, I stuck them in a pan, and roasted them for about 45min. Occasionally, I basted the skin with the juices. I maybe did that four times during the cooking stage. I tested them for doneness when the skin had crisped up and gotten brown. Lemon-garlic-basil dressing:
Yielded: about 2/3 cup
3 cloves garlic, peeled
1 teaspoon salt
zest of one lemon
1/2C fresh basil
3 teaspoons Dijon mustard
3 tablespoons freshly squeezed lemon juice
Pinch of cayenne
Freshly ground pepper to taste
1/2 cup extra virgin olive oil
Combine the garlic, salt, lemon zest, basil, mustard, lemon juice, cayenne, and pepper in a food processor and blend well. Slowly add the oil while the machine is running until the dressing is well blended and thickened. Can be made ahead and refrigerated.
Once the chicken was done, we served it on some green beans. Definitely won the Ed-seal of approval.
No comments:
Post a Comment