Pull Up A Chair and Let's Chat

Tailored menus that nourish your well-being while flowing with your daily life.

Curiosity at its tastiest! Learn, cook, and savor something new.

Boutique celebrations inspired by seasonal harvests and local vendors.

Heat a heavy bottom skillet (large enough to fit all the chicken in a single layer) over medium high heat. Add 1 tablespoon of oil and let it get hot. It will appear shimmery when it is ready.
Season chicken thighs on both sides with ½ of the salt and pepper. Add the chicken to the pan, smooth side down, and cook until golden brown, about 5 minutes.
Turn heat down to medium and add garlic to the pan, flip the thighs over. Cook until garlic is golden brown, about 1-2 minutes. Remove both from the pan and set aside.
With the pan still hot, add onions and sauté until translucent and lightly browned. Pour in lemon juice and chicken stock to deglaze the pan. You may need to use a wooden spoon or spatula to scrape some stubborn bits.
Add the chicken and garlic back to the pan, turn the heat down to get a low simmer, and cover. Cook for 45 minutes to an hour. Chicken should be tender and shred easily.
When the chicken is almost done, preheat the oven to 450.
Toss broccoli florets and stalks in remaining oil, salt, and pepper.
Spread evenly on a sheet pan. Avoid overcrowding since this will create too much steam and won’t allow for a good caramelization.
Roast in oven for 10-20 minutes, depending on how crispy you like your broccoli. The chicken can simmer longer while broccoli is finishing, but roasted broccoli is best straight out of the oven!
Serve with your grain of choice or eat as is. Bon appetit!

Braised Garlic Lemon Chicken with Roasted Broccoli