Tonight’s entree is compliments of Gourmet Magazine: Lemon Oregano Chicken
I agree with the reviewers – the amount of fats needed for the initial searing is too much, especially when the thighs start giving off fat and juice. I’d cut it down to a 1/2 T butter and oil and spray the pan with Pam High-Heat variety.
Served with the rest of the steamed spaghetti squash from the other night, as well as the leftover seasoned rice and bok choy.