On Food52 Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more.
Today: A dish to start before work — and finish quickly when you’re home.
I am about to tell you about a sort-of weird technique mixed with make-it-before-work ease.
May I begin by asking: Even though our gardens are not ready and the farmer’s markets on the east coast are still heavy with kale and beets, who isn’t ready for herbs?
Herbed Chicken Thighs Roasted in a Paper Bag is full of them — plus my good buddy, red wine vinegar (the cheaper the better, my friends).
So you are getting your chicken ready (the recipe calls for thighs but all parts will do) before work, then letting it rest in its herb rub while you toil away for the man, which may or may not include conversations about whether or not that one gal on the other side of the room really should be wearing nude pantyhose and by the way whose turn is it to change the filtered water bottle?
Then, get home, pour some of last night’s wine into the baking dish (and another in a glass pour toi), then cover said dish in a paper bag (no your house won’t catch on fire, unless your oven is super dirty, in which case just cover it with parchment paper) and cook as instructed while you ponder other career options.
Now dream that other dream.
8 large free-range chicken thighs
6 garlic cloves
3/4 cup mixed fresh herb leaves (such as thyme, sage, rosemary)
2 tablespoons olive oil
2 tablespoons fine red wine vinegar
1 tablespoon coarse salt
1 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1/2 cup good dry white wine for the baking dish
- Finely chop garlic and herbs in food processor; then blend in oil and vinegar, salt and peppers. Place chicken thighs in a baking dish.
- Spread herb and seasoning mixture over all sides of chicken. Cover and chill at list 4 hours or overnight.
- Get out the baking dish with chicken thighs from refrigerator. Pour 1/2 cup of good quality dry white wine into the bottom of the baking dish.
- Preheat oven to 350 degrees F. Place the baking dish with chicken thighs inside of a large brown bag and transfer to the middle rack of the oven.
- Bake for about 1 hour and 15 minutes until golden brown. Transfer thighs to a large platter, pour the accumulated jus into a small sauce pan and simmer until reduced to sauce consistency.
- With a pastry brash smear the sauce over the chicken thighs. Let cool and absorb the sauce.
Photo by James Ransom
This article originally appeared on Food52.com: Herbed Chicken Thighs Roasted in a Paper Bag