s meal, you’ll likely think less of the chicken. But don’t - the chicken was simple but fantastic. It’s just that when my daughter notices I had tossed the last uneaten piece of bread in the trash, she looked at me in absolute horror and disgust. And we rarely eat bread.
INGREDIENTS
8 (or more) cloves of garlic
1/2 cup olive oil
2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
2 lemons, juice and grated zest
1/2 cup chopped fresh sage
6 bone-in, skin-on chicken thighs
Baguette, sliced 3/4” thick, or Texas Toast slices
“A Bottle” of your favorite Pinot Grigio*
METHOD
Place garlic in a food processor and process until chunky. Add olive oil, kosher salt, and pepper, lemon zest, lemon juice, and sage. Pulse a few times until sage is rough-cut.
Pour the marinade into a freezer zip-top bag. Add the thighs, seal, and toss to coat the pieces. Open the bag, squeeze out all the air so the chicken is covered, then seal again. Refrigerate at least 6 hours or overnight. Let sit at room temperature for 15 minutes before baking.
Preheat oven to 400. One by one, place the thighs in a casserole dish, leaving whatever marinade remains on the pieces. Spoon some of the remaining garlic and sage over the chicken and discard what’s left in the bag.
Ok, you don’t need a whole bottle of wine for the dish, but pick one that you would enjoy with the meal.
A popular Pinot Grigio that I like, and one that is inexpensive, is the Santa Margherita.
After the chicken is in the pan, drizzle about 1/3 cup of the wine around the chicken.
Bake chicken for 35 to 45 minutes or until meat thermometer reaches 165 in the thickest part of the meat not touching bone.
Crisp the skin under the broiler for a few minutes, if needed. Discard the marinade.
Toast your bread slices on the grill or even in the toaster, and place one piece of chicken over each slice, drizzling some of what’s left in the pan on top.
Save the bread for last. And don’t throw any away.