{"id":1671,"date":"2012-04-28T20:09:55","date_gmt":"2012-04-29T01:09:55","guid":{"rendered":"http:\/\/www.oliviaskitchen.net\/?p=1671"},"modified":"2012-04-28T20:09:55","modified_gmt":"2012-04-29T01:09:55","slug":"lemon-garlic-chicken-w-angel-pasta-hair","status":"publish","type":"post","link":"https:\/\/www.oliviaskitchen.net\/?p=1671","title":{"rendered":"Lemon Garlic Chicken w\/ Angel Pasta Hair"},"content":{"rendered":"

Made this dish last night for our dinner , and if you are a garlic lover like me , i think you’ll approve of this dish . So yummy , i have to admit , it’s a little bit on a heavier side though .You can always remove the skin or using chicken breasts , it’s your choice , but i did it with chicken thighs because it has the best flavour in my opinion , and for a longer cooking , they do very well . You will need tons of garlic , i used 2 heads of garlic , probably about 20-30 cloves of garlic , Don’t be surprised you need that much garlic because it will release its sweetness when cooked for a while .I serve this with angel hair pasta , but you can always use white rice too , it should be yummy as well .<\/p>\n

 <\/p>\n

You need :<\/p>\n

Flour<\/p>\n

1 tbsp. of essence of emeril<\/p>\n

salt and pepper<\/p>\n

6 chicken thighs<\/p>\n

Sprinkle chicken thighs with salt and pepper , then mix the flour with essence , and dredge the chicken thighs on the flour . Heat oil on a skillet , then brown the chicken 4-5 minutes on each side , Set side .<\/p>\n

2 heads of garlic , about 20-30 cloves , peel and smash<\/p>\n

1 1\/2 large onion , thinly sliced<\/p>\n

1 bay leaves<\/p>\n

2 tsp. red pepper flakes<\/p>\n

1\/2 cup of lemon juice<\/p>\n

1 1\/2 cup of chicken broth<\/p>\n

In the same skillet , add the sliced onions , cook about 3 minutes , then add the garlic , thyme and red pepper , cook it for a minute . Then add lemon juice and chicken broth , bring to boil , add the chicken in , and let it simmer for 30 minutes or so until the chicken is done . Serve with pasta or rice .<\/p>\n

\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Made this dish last night for our dinner , and if you are a garlic lover like me , i think you’ll approve of this dish . So yummy , i have to admit , it’s a little bit on a heavier side though .You can always remove the skin or using chicken breasts , it’s your choice , but i did it with chicken thighs because it has the best flavour in my opinion , and for a longer cooking , they do very well . You will need tons of garlic , i used 2 heads of garlic , probably about 20-30 cloves of garlic , Don’t be surprised you need that much garlic because it will release its sweetness when cooked for a while .I serve this with angel hair pasta , but you can always use white rice too , it should be yummy as well .   You need : Flour 1 tbsp. of essence of emeril salt and pepper 6 chicken thighs Sprinkle chicken thighs with salt and pepper , then mix the flour with essence , and dredge the chicken thighs on the flour . Heat oil on a skillet , then brown the chicken 4-5 minutes on each side , Set side . 2 heads of garlic , about 20-30 cloves , peel and smash 1 1\/2 large onion , thinly sliced 1 bay leaves 2 tsp. red pepper flakes 1\/2 cup of lemon juice 1 1\/2 cup of chicken broth In the same skillet , add the sliced onions , cook about 3 minutes , then add the garlic , thyme and red pepper , cook it for a minute . Then add lemon juice and chicken broth , bring to boil , add the chicken in , and let it simmer for 30 minutes or so until the chicken is done . Serve with pasta or rice .<\/p>\n","protected":false},"author":16,"featured_media":1672,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[1,6,7],"tags":[],"class_list":["post-1671","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-food-main-dishes","category-main-dishes-recipes"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/1671","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1671"}],"version-history":[{"count":2,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/1671\/revisions"}],"predecessor-version":[{"id":1675,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/1671\/revisions\/1675"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/media\/1672"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1671"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1671"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1671"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}