Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
2 pounds boneless chicken thighs
1/4 cup olive oil
1 large garlic clove, peeled
2 large sprigs rosemary
2 fresh sage leaves
Coarse salt to taste
Fresh ground black pepper to taste
Juice of 2 large lemons, plus zest
Dry the chicken pieces with paper towels and set aside.
In a large deep skillet, heat the olive oil over medium heat. Add the garlic, rosemary, and sage. Cook until the garlic is soft and the herbs are wilted. Remove and discard the garlic and herbs.
Add the chicken pieces to the pan and brown them slowly on all sides. Sprinkle the pieces with coarse salt and pepper and pour the juice and zest over them. Cover the pan and simmer over medium-low heat for 45 minutes, or until the chicken is tender.
Transfer to a serving platter and serve immediately with the pan juices.
This recipe is featured on show 2917 – All Chicken.