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Good afternoon and welcome to the Good
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Plates kitchen. Today we're making
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sauteed chicken with lemon and garlic.
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Okay, let's get started.
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I have chicken thighs. These are bone in
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skin on because we want the fat from
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those chicken thighs. and green onions.
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The tops of the green onions, lemon
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and garlic. Notice this garlic is large.
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Cut large. The larger the piece of
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garlic, the less strong it is. I know it
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sounds that if you would, it seems like
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if it would be bigger, it would have
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more garlic flavor, but it's just the
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opposite. Okay, let's get started. We're
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going to start by lighting
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you want to get make sure that the cast
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is very hot before you put anything in
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there because that keeps it from
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and pepper. Freshly ground. Of course,
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this is Penzy's pepper. Best pepper in
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Okay, I think that's enough. And I think
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that our pan is probably warm enough.
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We can check. Okay, we can check. We
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want at least 200. Oh, we're at three.
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We're 253. Perfect. Okay.
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And put the chicken in. You have to put
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the chicken in skin side down so that it
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will render while it's cooking. And this
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just going to go ahead and let those
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They've been cooking for a while. Let's
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Oh yeah, definitely time to get turned
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Okay, now we're going to add
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Whites and onions first
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Like using a lemon reamer sometimes.
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Now going to heat that heat down on that
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Medium. And then I'm going to put the
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and it's going to cook
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and then we'll be back.
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Okay, we're back and the chicken is
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ready. I'm just going to put it then
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the butter to the pan
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and make a quick sauce.
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and the green onions. Now, I don't know
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See these? These are the ends of the
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green onions. If you have these and
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they've started to kind of root like
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that, all you have to do is put them in
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some dirt and you'll have green onions
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growing. Isn't that wonderful?
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Make sure to scrape up all the good can
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Now I'm going to put the chicken back in
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Make sure all the pieces get covered in
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And this is ready to serve.
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We're going to go eat this. Thank you
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for watching. See you next time on The
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Good Plate. Yum, yum.
