A friend of mine gave me some lemon-thyme from his garden and it is now a new favorite herb of mine.
Lemon-Thyme Chicken with Carrots and Potatoes
- 1 sweet onion diced
- 4 to 5 tablespoons olive oil
- 3 whole garlic cloves
- chicken – I used the 2 breast 4 leg package of cut up chicken, but you can use whatever pieces of the chicken you prefer
- 10 oz cremimi mushrooms sliced
- 2 medium lemons quartered
- 20 sprigs fresh lemon-thyme
- 1 cup Pinot Grigio wine
- 3 cups Vegetable broth
- 6 carrots – chopped into 1/2 inch pieces
- 1 lb 8 oz Dutch baby potatoes – halved
- salt and pepper
- 3 to 5 tablespoons drained capers (optional)
- Preheat oven to 400 degrees.
- Heat olive oil with the whole garlic cloves in a dutch oven. When the garlic starts to turn brown remove from pan. Salt and pepper the chicken pieces. Add to heated oil and brown on all side. Remove browned chicken and set aside.
- Add the onions to the pot, lightly salt and saute for 3 to 5 minutes. Add the slice mushrooms and continue to saute with the onions for 2 to 3 minutes. Add the carrots and potatoes and saute for another 2 to 3 minutes.
- Add the wine to the pot to deglaze.
- Add the lemon-thyme, chicken quartered lemons and vegetable broth to the pot. Cover and bake in a 400 oven for 1 hour.
- Remove chicken, carrots and potatoes from dutch oven to a platter. Turn heat to high and reduce liquid to 1/2. Using cornstarch make a small slurry in a separate bowl, add to the reduced broth and cook for about 7 to 10 minutes. Strain the gravy.
- Put the drained caper into the pot and cook for a couple of minutes. Add as garnish to the chicken platter.
To make the sandwich
- Slice the focaccia in half, your choice of a lite white cheese, a lite schmear of horseradish sauce, springs greens or lettuce, tomato slices, sliced horseradish roast beef. And since it your sandwich add what you think will be good on it.