Recipes

Serves 4

1 cup Lizzie’s House Dressing
¼ cup chopped fresh parsley, divided
1 tablespoon chopped fresh thyme, divided
3 pound chicken pieces, skinned
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 tablespoon olive oil
2 cups chopped onion
6 garlic cloves, minced
1 cup dry white wine
1 cup chicken broth

1. Combine Lizzie’s House Dressing with 1 tablespoon parsley & 1½ teaspoons thyme, add chicken in a large zip-top plastic bag; toss well to coat. Chill 8 hours or overnight.
2. Remove chicken from bag and discard marinade. Sprinkle chicken with salt and pepper. Heat olive oil in a large Dutch over medium-high heat. Add chicken to pan and cook 5 minutes on each side or until browned. Remove from pan.
3. Add chopped onion to pan and sauté 5 minutes or until tender, stirring frequently. Add garlic to pan and sauté 1 minute stirring constantly. Stir in wine and chicken broth scraping pan to loosen browned bits. Stir in 1 tablespoon parsley and remaining 1½ teaspoons thyme. Return chicken to pan. Cover, reduce heat and simmer 25 minutes or until chicken is done. Remove chicken from pan with a slotted spoon. Keep warm.
4. Cook sauce uncovered over medium heat 4 minutes or until slightly thick. Pour sauce over chicken and sprinkle with remaining 2 tablespoons parsley.

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