When life gives you lemons: oven fried chicken thighs with lemon and oregano

Yes, ragazzi, it is the time of citrus.  And the time when we are all running around looking for "easy," especially with food.  And, did we mention, healthy and low in calories? 
A contradiction in terms, don't you think?  Peppermint candies at the office coffee machine, and salad for dinner.  Ah,  as we say back home  "chi si e' visto, si e'visto."  Literally  "who saw it, saw it."  or  "it is what it is."

Don't ask Annalena to explain these idioms.  They are fascinating though, aren't they, you language geeks out there?

OK, now where is this digression leading, because it always does come back doesn't it?  Well, most of the time.  Oh yes - to a dish that is easy to make, low in calories, and ultimately, economical, because the cut of chicken that it uses - the thighs - are far less expensive than breasts and drumsticks.  And, ragazzi, Annalena prefers the dark meat (ON HER PLATE!!!!).  Chicken thighs are , in Annalena's view, usually the juiciest part of the bird, and the tastiest.  Yes, they are more fatty and more caloric than the breasts, but ultimately, compare this dish (which comes out to a whopping 300 calories a portion - which is two of the thighs)- to a big mac, or a steak, or what have you.   Annalena did not look at the protein content, but you can do that.  It's probably up there. 

So, here we go, with a trick for making something crispy, without drenching it in fat.  This works for any cut of meat that is relatively rich in fat.  Duck is the prime example, but we'll use it here, and we can also do this, with fattier cuts of beef and pork.   Let's start by collecting our ingredients:  8 chicken thighs, on the bone, and with the skin on.  You will also need one large, or two small, lemons, be they the standard lisbons, or meyers. One TABLESPOON of olive oil, but divide it:  one teaspoon, and two teaspoons.  Three sprigs of fresh oregano please, a minced, medium shallot, and a minced clove of garlic. Finally  1/4 cup of a dry white wine, and 1/2 cup of chicken stock. 

Turn your oven to 425.  If you have time, let the chicken stand at room temperature, and salt the thighs .  Let it sit for at least an hour, or overnight if you can.  If you can't, dry them as well as you can, and then salt them anyway.  Now, get a pan that will hold four of them nicely, and WITHOUT HEATING, add a TEASPOON of the olive oil.  Spread it around as best you can, and put the chicken thighs in, skin side down.  Now, put this on the flame, at medium heat.   You will see fat begin to render from the meat. This happens remarkably fast, and with great volume, with duck. Less so here, but it happens.  Let them continue to cook for about ten minutes,  and they will get nice and brown and crisp.  Repeat this with the other four chicken thighs.  As you go along, if you feel that there is too much fat in the pan, pour it out.  You only want that "slick" from a teaspoon or two. 

The chicken is not finished cooking at this point.  What you want to do is , while the meat is cooking, slice your lemon or lemons thinly.  In the empty, cleaned pan, put down about half the lemon slices and position the chicken in the pan, as best you can.  Try not to let it lay on the lemons, but if it does, not the end of the world.  Put the other half on top, and then move the pan into the oven and leave it to roast for about another ten minutes.  In that time, the lemons on the bottom of the pan will carmelize - a GOOD thing.

Now, get the pan out of the oven (PROTECT YOUR HANDS RAGAZZI), and get everything to a platter.  Now add the oregano, the chopped shallot and the chopped garlic.Cook this at medium for a minute, before you add (off of the heat), the wine.  Put it back on the heat and cook for a minute.  Watch how fast it reduces.  Now add the stock, and cook for three minutes.  Put the chicken and the lemons back into the pan, and put it back in the oven, for another five minutes or so. 

Just about done here.  Pull it out, and squeeze some of the lemon slices over the chicken.  All done.

You'll have a really delicious dish that, to be honest, is more homey than pretty, but it sure is good. And it's not hard.  Go and wrap some presents while it's cooking. 

YOU CAN DO THIS!  And you'll be glad to have this technique and this recipe in your repertoire.