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Perfect Roast Chicken

DSC_1069

This is so much less about roasted chicken than it is about chicken in general.

Really, once you’ve roasted one or two chickens, you have the basics down pat and there isn’t much to change aside from herbs and citrus and, perhaps, what you roast around it.

My fall back recipe – as I cannot for the life of me keep oven temperatures or timing in my head – is an oldie but a goodie, from the Barefoot Contessa Cookbook by Ina Garten. I admit. I’m boring. I stuff a head of garlic that I cut in half horizontally, a lemon that I cut in half, and whatever fresh herbs I have around inside the chicken. I liberally sprinkle with kosher salt and pepper, and Bob’s your uncle. Potatoes, carrots and onions around the chicken. Completely fix it and forget it.

As most of you know, I am now living in DownEast Maine – and why is it called downeast Maine? Well, I’ll tell ya! Coastal schooners laden with goods for Portland and other Maine ports would leave Boston, Massachusetts keeping their compass headings generally east or northeast, hoping that the prevailing wind from the westerly quadrants would stay behind them. Hence, they sailed downwind in an easterly direction. Hence, they were traveling down east. Things are very different here.

And you must be wondering why, if I don’t really use a roasted chicken recipe am I prattling on about roasted chickens and living on an island off the coast of Maine.

El Dia de la Pollo Muerto … the day of the dead chickens.

A some of our friends once a year purchase chicks. They’re so very cute when they’re little. We would go over and look at them, watch them grow. I would wonder why, unlike the laying birds that are free range, these chicks were penned. Seems you can have either laying chickens or eating chickens.  They raise a bunch of eating chickens. Once they’ve been tended to and loved and fattened up … well, el dia de la pollo muerto.

HORRIFYING! I know! Growing up in the big city, while you try to be conscientious about how animals are being raised and what they’re being fed, you don’t necessarily give much though to the in between raising and purchasing/eating.

Around November, the Dear One and some of our friends get together and – to quote the Queens of Hearts – off with their heads.

I have been invited to attend this gala event. I have politely declined, trying not to make the squelched up face I’m making as I type. ‘They’ say it’s quick and painless (let’s ask the chicken that!) and rather quick to go from live chicken to ready to eat. I don’t know the actual process, but there are beheadings, and contraptions that look like dryers that do the defeathering, and the descriptions just get worse from there.

My last conversation with our friend MG went something like this –

MG: You should come. It’s great. Fascinating to watch.
ME: Are you kidding? No way, no how, no time.
MG: Oh, it’s not so bad. Quick.
ME: Well, what time do you start? But DON’T count on it. And I’m not helping
MG: ME? No, no, no, no. I don’t go. I can’t bear it.

Seriously, Dude?

So I stay home. Thinking good thoughts for the poor little chickens giving so much of themselves for my roasting pan, and convince myself that the chickens going to my freezer are all from the grocery store. You see, the one request with these 8-10 incredible chickens that come into the house … no feet, no heads, no feathers, no guts, and please put them in plastic bags so I can pretend there was just a fantastic sale on chickens.

I do wonder if the laying hens feel guilty. There they are, well fed, out all day playing in the sun with the turkeys and guinea fowl, goats (meanest little creatures ever born), and the pig, Kevin. Why are they safe? Are they to be next? One will never know the mind of a chicken.

That being said, these are probably the best chickens I have even eaten. Cooked here only for those deserving, chosen few.

This past go round, I was honored with a big bag of chicken livers and skin … pate and cracklings … more no that later.

  • 1 (5 to 6 pound) roasting chicken
  • Kosher salt
  • Freshly ground black pepper
  • 1 large bunch fresh thyme, plus 20 sprigs
  • 1 lemon, halved
  • 1 head garlic, cut in half crosswise
  • 2 tablespoons (1/4 stick) butter, melted
  • 1 large yellow onion, thickly sliced
  • 4 carrots cut into 2-inch chunks
  • 1 bulb of fennel, tops removed, and cut into wedges
  • Olive oil

NOTE: I skip the melted butter, use whatever fresh herbs I have around, and substitute potatoes for the fennel.

Preheat the oven to 425 degrees F.

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

Baked Buffalo Chicken Taquitos

Baked

All the back and forth in my life, coupled with the Dear One’s travels, make my ability to blog … well, hampered, to say the least.

This recipe was one I made with my brother, Nick, for a Super Bowl party he was attending. You may remember the other recipe we made together, Buffalo Chicken Bites. Snarky comments aside, the chicken bites were fab.

These were good, but I think if they were to be made again, I would change these slightly.

First, canned chicken? It was okay, but if you’re going to cheat, you may as well buy a rotisserie chicken. A poached chicken breast would be best.

Smaller tortillas, more blue cheese, more hot sauce, maybe some chopped celery.

But, changes aside, these were easy, taste great, and are good for a Super Bowl party when grab and go food is called for!

  • 4 ounces cream cheese, softened
  • 1/8 C buffalo sauce
  • 1 C shredded Monterey jack cheese
  • 1/8 C blue cheese crumbles
  • 1 can (12.5-ounce) Swanson® Premium Chunk Chicken Breast in Water, drained
  • 8 8-inch flour tortillas
  • coarse Kosher salt

Preheat the oven to 350°F.

Filling

In a bowl, combine the cream cheese and buffalo sauce. Mix well. Stir in the Monterey jack cheese, blue cheese crumbles and chicken; mix well.

Stuffed

Place 2-3 tablespoons of the mixture down the center of each tortilla and roll up. If needed, microwave the tortillas for about 30 seconds to make them soft and pliable enough to roll. Place on a baking sheet. Spray the taquitos with cooking spray, then sprinkle with coarse salt.

Rolling

Bake in the preheated oven for 17-20 minutes, or until golden brown. Serve with blue cheese dressing for dipping, if desired.

Ready to Bake

NOTE: These definitely needed more of a kick. Maybe a little more buffalo sauce. Perhaps a few dashes of hot sauce. Maybe a bit more blue cheese. And while I like the 8″ tortilla, I really think the smaller ones would be better.  They would be crisper. And as my pal Sandra would say … I like crunchy!

Iron Skillet Roasted Chicken with White Beans and Tomatoes

Ready to serve

After what seemed like forever, I left New York (again) and went home to Maine (again). The next days were filled with errands, getting the house settled before the Dear One’s return, and breakfast and giggling with my girlfriends.

But in the evening, I was home alone, and then suddenly you realize just how big the house is and how empty, and you want to have people around you, so then the conversations went something like this …

Thank you so much for watching the house and picking me up and picking up the mail and packages and turning up the heat. Wanna come for dinner? Sure, but I have a house guest. Bring him. The more the merrier.

Hey, I’m back in town. Wanna come over for dinner? Sure!

Okay, dinner for 2 is now dinner for 4. I can do that. Same recipe, just no leftovers.

Uh, oh, the phone is ringing … we’re going out for dinner, do you want to come. Sorry, can’t, company coming. Oh, well, I’d much rather come to your house. Sure, come on over. GREAT! But I have a house guest. Bring her along.

Dinner for 2 turned into dinner for 4 and then into dinner for 6. Yipes! Now what!? I trolled through the recipes I have been dying to try and found this recipe that I had first seen in Relish Magazine and then in  Y’all Come Over by Patsy Caldwell and Amy Lyles Wilson. One skillet. Perfect. Lots of great ingredients. Fab! Seriously simple and quick to make. Even better! Turned out to be really easy to double, just switching from a 10″ cast iron skillet to a 15″ cast iron skillet.

(Heard around the dinner table … hmmm, yum, this is so good. So glad you’re back home. We missed you. Does M know you’re having 4 men over for dinner while he’s away? Answers: thank you, I am too, and me you, and OF COURSE he knows. HEAVY SIGH!)

As it turns out it was a good thing I fed them all BEFORE the insanity started! See, it seems I live my life like Lucy Riccardo. No, really. Stop giggling, please, I have so little dignity left.

This group of fellows and my dear friend Lisa were my saviors for the week and a half I was home alone. There were locked doors and dog doors (and snow) and pterodactyls (and snow) and more locked doors and broken windows that needed to be removed and replaced (and snow) and lost spare tires and snow and cancelled flights because of snow and more cancelled flights (can you believe more snow in Maine) and yet more cancelled flights (you know the word that fits here) and a wee bit of emotional upheaval.

While I realize I have kept them all VERY entertained (when one of them now hears my voice on the phone, he laughs, asks if I’m okay, and then ‘so what did you do’), they kept me very entertained and feeling loved and cared for during my first time home alone trial by fire.

Give this dish a whirl … you will be making it for company again and again!

  • 1/4 pound bacon, cooked and crumbled (reserve drippings)
  • 1 (3-pound) chicken, cut into serving pieces
  • 1 1/2 t salt, divided
  • 1/2 t black pepper
  • 1/2 C thinly sliced onion
  • 1 can (14-oz) stewed tomatoes
  • 1 t crushed red pepper
  • 2 cans (15-oz) Great Northern beans, drained

NOTE: I sort of increased this to 1 1/2 of the original above recipe, but using 3 cans of beans and two cans of the tomatoes and 4 1/2 pounds of chicken thighs.

Preheat the oven to 350 degrees.

Bacon

Place the bacon drippings in a 10-inch cast-iron skillet over medium heat.

NOTE: I made the bacon in the skillet I used to make the whole dish and just left the drippings in the skillet.

Dry the chicken pieces with a paper towel, and season with 1 teaspoon salt and black pepper. Brown the chicken in the bacon drippings, turning once, until the skin is golden brown. Remove the chicken to a plate and keep warm.

Pour off all but 2 tablespoons of the fat and stir in the onions. Cook until lightly browned, about 5 minutes, scraping up any brown bits.

Adding tomatoes

Add the tomatoes, crushed red pepper, and remaining 1/2 teaspoon salt. Cook uncovered for about 4 minutes or until the juices are thickened. Add the reserved bacon and the beans. Top with the browned chicken pieces, skin side up. Place skillet in the oven and bake uncovered for 40 to 45 minutes.

Some bread to sop up the sauce, a salad, and you are done!

Buffalo Chicken Bites

Ready to Serve

I’m always way behind the times on my blog. You know, a day late and a dollar short. For days and days before the Super Bowl there were blog posts of fabulous recipes to make for the Super Bowl.  So, you make them, you blog about them, and then make them AGAIN? As a reader of blogs, it’s great for ideas. As a blogger myself …

I can’t. I just can’t make things for an occasion so far in advance of the day just so I can blog about them (well, with the exception of Valentine’s Day which you will see this Sunday! It needed to be tried in advance to make sure it worked!). I’m much more of a ‘see-how-much-fun-I-had’ and ‘look-at-all-the-yummies-I-made’ kinda gal.

So it goes with this post.

I’m on the sofa. In my pjs. Dying. Yes, DYING. I have a cold. Someone, and I won’t mention who, has been sneezing on me, and sniffling on me, and I’m trying my best not to give in to this malaise because I am just a couple of days away from heading home again.

My brother friend Nick Rick (he’s very protective of his privacy and image, you see) comes to me, laptop in hand, and asks ‘do you think these would be difficult to make’? I says, “Aside from the dough part, no.’ And, no, we don’t have the equipment to make the dough in a machine. And, yes, I can figure out how to do it by hand. And how about these? Yes, we can do those as well. So off we went to the store to pick up a few ingredients needed. This recipe was adapted from my favorite foodie magazine (oh, we miss you so) Gourmet.

These were a snap to put together (even whilst dying), even using a rolling pin (my downfall in life), and in an ill-equipped kitchen! Two bites of anything is perfect, in my honest opinion. Serve some blue cheese dressing or buffalo sauce for dipping and you’re set for the big game!

Truthfully, with the exception of the dough, he did all the work, baked them off, and went on merrily to a Super Bowl Party!

The recipe has the instructions for a stand mixer. I added what I did by hand under each step in my notes.

  • 1 C finely diced cooked chicken breast
  • 1/2 C crumbled blue cheese
  • 2 T shredded cheddar cheese
  • 1/4 C hot sauce
  • 4 T unsalted butter, melted and cooled
  • 2 1/4 t rapid rise dry yeast
  • 2 T brown sugar
  • 1 C warm milk
  • 2 1/2 C flour

NOTE: Could you use a rotisserie chicken? Yes. Next time I probably would. You could (GASP!) use some pre-made bread dough. But this dough came together quickly and easily, even by hand and was really lovely and pillowy and perfect, so the extra time was well worth it.

Stuffing

To make the buffalo chicken mixture, in a small bowl, combine the chicken, blue cheese, cheddar cheese, melted butter and hot sauce; set aside.

NOTE: We made the stuffing the night before and stuck it in the fridge. While making the dough, took it out of the fridge and come to room temperature.

Making dough

Heat the milk and add the 2 tablespoons brown sugar; stir the brown sugar into warm milk until dissolved; place in the bowl of a stand mixer fitted with the dough hook.

NOTE: In doing this by hand, after I dissolved the yeast in the milk, I sprinkled the yeast on top and let it bloom, then went on to add the flour.

Add 2 1/2 cups flour and yeast to the stand mixer and mix on low speed until a soft dough forms, adding up to 1/2 cup additional flour, a little at a time, if necessary. Allow the dough to knead in the stand mixer for 5-7 minutes.

NOTE: I added the the flour 1/2 cup at a time, starting with a wooden spoon and then my hands. From here, I followed the directions in the original recipe.

Turn out dough onto a lightly floured surface and gently knead a few times to form a smooth ball. Place dough into a clean bowl that’s been lightly oiled. Cover with plastic wrap and let rise in a draft-free place at warm room temperature until doubled and bubbles appear on surface, about 2 hours.

Preheat oven to 400°F with rack in the middle of the oven. Line a baking sheet with parchment paper; set aside.

NOTE: So, if there’s no kitchen aide, you know there’s no parchment paper. We sprayed the baking sheet with cooking spray and it was fine, just a little messier on the clean up, which I didn’t do!

Turn out dough onto a lightly floured surface and cut into 4 equal pieces. Lightly dust your hands with flour, then gently roll and stretch 1 piece of dough to form a 12-inch-long rope. Flatten dough and arrange so a long side is nearest you, then roll out to a roughly 12- by 4-inch rectangle with a lightly floured rolling pin.

Cutting

NOTE: Looks like the drawing from The Little Prince … you know, the snake that swallowed the elephant?

Gently press one fourth of buffalo chicken mixture into lower third of rectangle, leaving a 1/2-inch border along bottom edge. Stretch bottom edge of dough up over filling and press tightly to seal, then roll up as tightly as possible to form a rope.

NOTE: I cut the excess dough off in the front and on the ends.

Cut rope into 12 pieces and transfer to a sheet pan. Make 3 more ropes with remaining dough, filling and cut into pieces, transferring to sheet pans. Let rest at room temperature, uncovered, 30 minutes (dough will rise slightly).

NOTE: Okay, so I didn’t see the let them rest for 30 minutes until JUST NOW. But they were fine and rose while baking.

Ready to bake

Bake buffalo chicken bites in the preheated oven for 5-7 minutes or until the tops are lightly browned. Remove from oven (some cheese may have melted out.) and brush tops with melted butter before serving (optional).

Veggie Pot Pie

Veggie Baked
Cooking. It’s a fine dance, I tell you, and not an easy one.
In this house there are two meat eaters, one who only eats chicken, and one who eats no meat at all. How do you make ONE meal and make sure no one is horrified and everyone is satisfied? I really, really refuse to become one of those people who makes two, perhaps three, dinners to cater to everyone’s dietary choices.
I came across this recipe for veggie pot pie and knew I had at least one solution … that is if everyone liked it!
I  made the filling in one large skillet, poured it into two baking dishes and added poached chicken to one baking dish, then made one and a half of the biscuit topping and plunked them both in the oven.
It was a hit! Seconds were taken, even! Leftovers were taken for lunch! Hooooooray! I have one gret cold night, comfy, easy dinner now in my arsenal.
Yes, there’s a lot of chopping, but I have a great helper in the kitchen. Once the chopping is done, this dish comes together really quickly.
  • 2 carrots, diced
  • 1/2 white or yellow onion, diced
  • 2 celery stalks, diced
  • 2 large cloves garlic, minced
  • 2 russet potatoes, peeled and diced
  • 1/4 C flour
  • 1 C vegetable broth
  • 1/2 C cream
  • 1/2 C milk
  • 1 C frozen peas
  • salt and pepper
  • oil
  • 1 T white vinegar
  • 2 T chopped fresh chives
  • 2 T chopped fresh parsley

NOTE: One request was made for the next time (yes, they want this one again, SCORE!) less peas. A cup sort of overwhelmed the rest of the vegetables. I poached three boneless, skinless chicken thighs, and then chopped them into bite-sized pieces before adding them to the vegetables. Three thighs was plenty for the 3/4 of the recipe that was dedicated to chicken. Also, I chopped up extra parsley and chives to press into the biscuit dough.

Preheat oven to 400 degrees.

Veggie Chopped Veg

Heat 2 tablespoons of vegetable oil in a Dutch oven on your stove top. Add the diced onion, carrots, celery and garlic and cook until translucent, about five minutes.

NOTE: Because I was splitting this between two baking dishes, I ditched the Dutch oven idea and went for a large skillet. But there’s a LOT of filling so you really need a LARGE skillet.

After the veggies are translucent, add the diced potatoes. Cook for 2-3 minutes and sprinkle in the 1/4 cup of flour, stirring, making sure you coat everything with flour. Cook for another 1-2 minutes.

Next, slowly add the broth, cream and milk, stirring as you go. Salt and pepper liberally.

NOTE: Just when you think you’ve added enough salt and pepper, add more! Really. I thought I had added too much and in actuality, it needed more than what I thought was a ridiculous amount.

Bring to a simmer. Simmer for about five minutes until the mixture has begun to thicken. Pull the skillet off the heat and stir in the chopped herbs, vinegar and peas.

While the veggie mixture is bubbling, make the crust.

NOTE: This seemed like an awful lot of peas, next time I’ll cut this back to maybe to a scant 3/4 cup.

FOR THE BISCUIT CRUST:

  • 1 C all-purpose flour
  • 2 T shortening
  • 1/2 T baking powder
  • 6 T milk
  • 1/2 t salt

NOTE: The above measurements are for the straight veggie pot pie. I mixed up one and a half of these to cover both baking dishes.

Stir together the flour, baking powder and salt.

Use a fork to cut in the shortening until the flour forms little crumbs. Use your fingers to mix in the milk as you pour it in slowly – the dough should not be sticky, so go easy. If it is sticky, add a little more flour.

NOTE: Being in a hurry, I put everything into the bowl. Sigh. So the biscuit on the large pie was a little tough. Making the second one, I followed the instructions and it was perfect. And don’t over work it, it gets tough! I had extra chives and parsley, so when I rolled out the dough, I rolled the herbs into the biscuit.

Roll the biscuit dough into a disc roughly the size of your Dutch oven (or baking dish) and place it on top. You don’t want this to cover the entire surface, leave a little space around the edges for venting.

Place in the oven with no lid and bake for 30 minutes, or until the biscuit top is done.

Veggie Ready to Serve

Basque Chicken

Ready

I am loving the recipes from Relish Magazine more and more all the time. I wanted something to use as a main dish with the Baked Orzo with Vegetables. You know, something with similar ingredients and flavors so the meal sort of melded, but also so that ingredients for three recipes could be chopped once and spread across all the dishes. This worked perfectly!

I must admit that at first I was a little concerned about the smoked paprika! Rather, the amount of smoked paprika – especially after it went up my nose! But the smoked paprika really mellowed in the oven and was delicious with the roasted peppers and tomatoes.

This was really easy to put together and makes a simple, go to company dish. Add to it a salad, some roasted potatoes or orzo, and bread and you have a feast on your hands!

When I added more chicken the second night, I started it in a pan on top of the stove. I think I liked this better and will do this in the future. It keeps the skin a  little crisper, which I prefer. Though, due to so many dishes being cooked at the same time and at varying degrees of temperature, the correct, higher temp may have been enough to crisp the skin up. We may need to try this again to be sure.

  • 2 yellow onions, thinly sliced
  • 6 garlic, thinly sliced
  • 3 to 4 pounds chicken breasts, with bone and skin
  • 1 t salt
  • 1 t coarsely ground black pepper
  • 2 T olive oil
  • 1 T Spanish smoked paprika
  • 3 to 4 tomatoes, peeled, seeded and chopped
  • 1 (12-ounce) jar roasted red peppers, sliced or 2 roasted red peppers
  • 1 C reduced-sodium chicken broth

NOTE: I did not peel the tomatoes, nope, wasn’t gonna do it. I did take the seeds out. There was enough liquid in the dish without adding more. I also used only chicken thighs.

Preheat oven to 425F.

Garlic and onions

Spread onions and garlic evenly in the bottom of a large shallow roasting pan. Cut each chicken breast in half. Sprinkle chicken pieces on both sides with salt and pepper. Place chicken, skin side up, in pan.

NOTE: We had people over two nights in a row. Same dinner, twice (how easy is that). I did want more chicken to add into all the saucy goodness from the night before, so sprinkled salt and pepper and smoked paprika over the chicken and added the chicken to a cast iron skillet, with some onion and garlic, skin side down, until skin was nice and brown, flipped them over and plunged them into the oven for 40 minutes, let the new chicken cool a bit and the old chicken come to room temperature, and then added the old chicken, the new chicken and all the sauce into a baking dish to warm up.

Ready to bake

Drizzle with olive oil; sprinkle with paprika. Bake 20 minutes.

Add tomatoes, red peppers and broth. Continue baking 35 to 40 minutes, basting chicken occasionally, until chicken juices run clear.

Roasted Chicken Thighs with Lemon and Oregano

Done maybe

Can I just start by saying OH YUM?

It’s sunny … and spring is trying to come along, but evenings still have a bit of a chill, and if you spend part of your life as far north as I do, it’s still DAMN chilly at night!

I wanted to make something warming, comforting, to satisfy after a long day of working, but still delicious, light and spring-like. Lemons always seem to make things bright and light. When I found this recipe from Bon Appetit Magazine in the December 2012 issue, I knew I had to make this, and that this dish would bring smiles all around. This quick and easy to put together dish did just the trick!

My finished photo is a little darker than I had hoped, but there’s a terrible reason, and my tale of woe is told below …

  • 1 lemon
  • 4 large or 8 small skin-on, boneless chicken thighs
  • Kosher salt and freshly ground black pepper
  • 3 t olive oil, divided
  • 3 sprigs oregano
  • 1 T minced shallot
  • 1/2 garlic clove, minced
  • 1/8 t crushed red pepper flakes
  • 1/4 C dry white wine
  • 1/2 C low-sodium chicken broth

Preheat oven to 425°

Sliced lemons

Very thinly slice half of lemon; discard any seeds. Cut remaining lemon half into 2 wedges.

NOTE: I used more than HALF a lemon! I sliced one lemon thinly and then used half of a second one for wedges, but I am a bit of a sour person (no comments, please).

Chicken

Season chicken thighs with salt and pepper.

Browning skin

Coat a large room-temperature skillet with 1 teaspoon oil. Add chicken, skin side down. Place skillet over medium heat and cook, letting skin render and brown, and pouring off excess fat to maintain a thin coating in pan, until chicken is cooked halfway through, about 10 minutes.

NOTE: This seemed to be more than 10 minutes. And, yes, pour off the excess fat, it makes a huge difference.

Adding lemon

Scatter half the lemon slices on the bottom of skillet and half directly on top of the chicken (the slices on top of the chicken will soften; those in the skillet will caramelize).

NOTE: I put some of the slices directly under the chicken pieces. This may have softened the skin a bit too much, so next time I’ll just put it in the skillet.

Transfer skillet to oven, leaving chicken skin side down. Roast until chicken is cooked through, skin is crisp, and lemon slices on bottom of skillet are caramelized, 6-8 minutes.

NOTE: Again, this took longer than 6-8 minutes. Judge for yourself when the chicken is done.

Ready for sauce

Transfer chicken pieces, skin side up, and caramelized lemon slices from bottom of skillet to a warm platter. (Leave softened lemon slices in the skillet.)

Making sauce

Return skillet to medium heat. Add oregano sprigs, shallot, garlic, and red pepper flakes; cook, stirring frequently, until fragrant, about 1 minute.

NOTE: Now, do try to RESIST the urge to grab the skillet handle when you stir. It’s SERIOUSLY hot. It just came out of the oven, remember? How do I know this, you might ask? I grabbed it. I seriously burned my hand … was jumping around the kitchen HOWLING, tears streaming down my face, while being chased to get some first aid to my 4 burned fingers and palm (oh, when I do it, I do it good!). Thanks to some quick thinking, beaten egg whites, tons of burn cream being applied and reapplied and reapplied, a bandage of paper towels and duct tape (sorry I didn’t take a photo of this!)  and a lot of TLC, I woke up the next morning without a single blister. I was lucky … THIS TIME! Thank you.

Ready to finish

Remove skillet from heat. Add wine; cook over medium heat until reduced by half, 1-2 minutes. Add broth; cook until thickened, about 3 minutes. Squeeze 1 lemon wedge over and season sauce with salt, pepper, and juice from remaining lemon wedge, if desired. Drizzle with 2 teaspoons oil.

Return chicken to skillet, skin side up, to rewarm. Serve topped with caramelized lemon slices.

NOTE: I served this with orzo seasoned with oregano and lemon zest and a salad. You definitely need bread, you won’t want to let a single drop of the sauce go to waste!