This is an easy one, as I ease myself back into home cooking after a week long work trip.
Sorry I’ve been off the grid for a bit, but I promise more writing and pics in the next few days to come. Especially if the east coast gets the snow storm they’re expecting!! Yikes! But more time to cook!!
Anyhoo, I used chicken thighs instead of breasts for this dish cause it just seemed right. And champagne because why not.
I marinated the thighs (that sounds kinda naughty!) in EVOO, fresh chopped rosemary, fresh orange juice, and champagne.
Squeeze at least half the orange on the chicken and then slice up pieces of the other half to place on top.
I’ve been into champagne over white wine in things lately. Go on, just pour about 3/4 cup right in there. I think it adds something special, even if only mentally, to the dish. I also had plans to drink the champagne with dinner!
Just before popping into the oven, I sprinkled on a little salt and pepper. I baked the chicken covered with tin foil on 375 for about 20 min. The good thing about the thighs is that they stay moist and you don’t have to worry as much as you do with breasts regarding overcooking. I knew I’d need something to soak up the champagne marinade, so I just made some plain white rice. I know, so basic, but so was this whole meal!
After cooking covered for 20 min, let it cook a little more uncovered to get the aromatics really bubbling around. The chicken was nice, bubbly and perfectly juicy.
I portioned two thighs atop rice and a little bit of veggies and doused heavily with the cooking liquid of orange, champagne and rosemary.