I like shopping at Whole Paycheck … appeals to my misguided sense of superiority. However I will state that Half — despite never preparing meals for the family AT ALL — proclaimed that ground meat was ground meat, and that I was abject fool for spending extra $$$ for said ground meat from WP. Imagine my crow that Half was forced to eat when ground meat from chain supermarket was used in spaghetti … aaand the entire house ended up with runny-butt.
Heh. Felt good to be right but my how it burned …
That being said, fruits and veggies from WP? Total waste of cash. Get the bargain stuff from the bargain chains, make sure no bruises or obvious rot (ewww) and don’t spend that extra $2 for on a lemon … both will be just as sour. So here — eat THIS!
Ley-mohn-nee / Gah-licky (mmm, garlic) Chicken
Chicken titties (breastists) no bones/no skin (serial killed chicken?)
— ‘bout however much want to eat / suggest about a pound / 16 ozs for the imperialists but do you
— either whole breastists or cut into smaller strips/chunks, again, do you
Olive oil
— ‘bout quarter cup for ‘Murricans / 2 oz for the imperialists
Garlic … all the garlic … bulbs/baskets/bushels of garlic FOR EVERYONE … chopped, minced (small pieces)
Dry white wine (the good stuff OK, cheap stuff better)
— ‘bout third cup = ‘Murricans / 2.75 oz = imperialists
Lemons (Two or three? Dos o tres? Zwei oder drei?)
— zest and juice, plus whole lemon quartered (but not drawn)
Spices:
oregano
thyme (party all the …)
kosher salt
pepper
Steps to food:
1. Heat the oven to 400° F / 205 ° C
While oven heating up, clean the chicken (‘cuz chicken juice is just nasty), pat dry
2. In a separate bowl mix together all the spices then sprizzle-drinkle the spices over the chicken, both sides, set aside
3. Over med-hot stovetop (ooo, a rhyme) warm the olive oil in small saucepan (thriftstore galore!) then add the garlic … all the garlic … allow to simmer BUT DON’T LET IT BROWN DON’T DO THAT KEEP IT WHITE-ISH
(that’s RAYSIS)
4. Turn off the heat, add white wine (that’s RAYSIS), zest, juice
5. Heat a frying pan nicely hot (avoid rising flames), drinkle of olive oil, then toss in the spice-coated chicken, sear (e.g., almost burn but NOT QUITE) both sides for about a minute, maybe two / cast iron skillet is best / throw that sucker right in the oven / (thriftstore galore!)
6. Pour garlicky white wine mix over seared spice-coated chicken
(either in cast iron skillet or separate oven-safe dish)
tuck quartered lemon slices in and amongst the chicken
7. Bake in the hot oven ’til done, ‘bout 30-40 mins, longer if needed / lesser if necessary
8. When done, cover with foil for 10 mins (the chicken needs rest – food nap)
9. Eat, and enjoy. Rice works, pasta works, potatoes are a little weird but maybe not for you
*Pro-tip: Can omit the lemon(s) entirely, just enjoy garlicky chicken (mmm … garlic)
You’re welcome.