INGREDIENTS
Juice of 1 lemon
1/4 cup dry vermouth
1 teaspoon Dijon mustard
2 tablespoons butter, melted
1 teaspoon rubbed sage
1 garlic clove, minced
8 small chicken thighs
3 tablespoons freshly grated or shredded Parmesan cheese
Salt and pepper to taste
INSTRUCTIONS:
Preheat oven to 400 F. Whisk together the lemon juice, vermouth, mustard, butter, sage and garlic. Place the chicken thighs in a baking dish. Pour the lemon mixture over all. Sprinkle with the Parmesan, salt and pepper. Bake until done, about 45 minutes, basting occasionally with the pan juices. Serve immediately.
Serves 4
Notes: I've also used champagne or red wine in place of the vermouth, but I the vermouth is my favorite. Sometimes, instead of melting and mixing in the butter, I'll just place a little dollop of butter on the top of each thigh and let it melt down as it cooks. I usually baste every 15 minutes. When I do it for two of us, I'll make four thighs and cook them in a glass pie dish. They fit perfectly and the close quarters help the chicken cook up more of the flavor. I also make the full amount of the sauce, because I often serve it over leeks or broccoli or a wild rice blend.
Juice of 1 lemon
1/4 cup dry vermouth
1 teaspoon Dijon mustard
2 tablespoons butter, melted
1 teaspoon rubbed sage
1 garlic clove, minced
8 small chicken thighs
3 tablespoons freshly grated or shredded Parmesan cheese
Salt and pepper to taste
INSTRUCTIONS:
Preheat oven to 400 F. Whisk together the lemon juice, vermouth, mustard, butter, sage and garlic. Place the chicken thighs in a baking dish. Pour the lemon mixture over all. Sprinkle with the Parmesan, salt and pepper. Bake until done, about 45 minutes, basting occasionally with the pan juices. Serve immediately.
Serves 4
Notes: I've also used champagne or red wine in place of the vermouth, but I the vermouth is my favorite. Sometimes, instead of melting and mixing in the butter, I'll just place a little dollop of butter on the top of each thigh and let it melt down as it cooks. I usually baste every 15 minutes. When I do it for two of us, I'll make four thighs and cook them in a glass pie dish. They fit perfectly and the close quarters help the chicken cook up more of the flavor. I also make the full amount of the sauce, because I often serve it over leeks or broccoli or a wild rice blend.
