Lemon-Parsley Chicken

Garlicky Lemon-Parsley Chicken

Share on FacebookPin on PinterestShare on LinkedInShare on Google+Email this to someonePrint this page

We had guests, a family of three, for dinner few weeks ago and I concocted this garlicky lemon-parsley chicken to serve with Fettuccine Alfredo and salad greens with feta cheese. I am not saying it’s original but I swear I only had few ingredients to go with chicken wings in the fridge and thought combining them together would make a fantastic dish that could complement creamy Fettuccine. So right. It was such a big hit.

1 teaspoon chopped fresh thyme
1/4 teaspoon ground black pepper
Chicken wings
2 tbsp extra virgin olive oil
1/4 cup water
3 tablespoons fresh lemon juice (or more – juice of 1 lemon)
1 bulb garlic, peeled and crushed
1 tsp chopped fresh parsley

In a bowl, mix thyme, salt, and pepper. Rub the mixture into chicken. Marinate for at least 30 minutes.

Heat olive oil in a skillet. Fry garlic until aromatic. Add chicken and brown for about 5 minutes. Add 1/2 cup of water and lemon juice. Bring the mixture to boil then turn heat to low and simmer until chicken is tender. Add parsley and simmer for another 5 minutes. Serve garnished with more chopped parsley.

This is a post for Food Friday.
Food Friday

Share on FacebookPin on PinterestShare on LinkedInShare on Google+Email this to someonePrint this page
I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.

My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.

Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.

10 thoughts on “Garlicky Lemon-Parsley Chicken

  1. hello iska! i tried this last friday and it sure is yummy! but here’s the catch, i didn’t know if it should be a dried or a fresh thyme…so i used dried. and i substituted calamansi with lemon… viola! it tasted like a sophisticated version of sinampalukang manok! hehehe! i ate everything! thanks!

  2. Hi Gertee, good to know you tried it and like it!

    I used fresh thyme but I think it really doesn’t matter whether dry or fresh, I guess (and you proved it) it would still taste the same.

    I like the way you used calamansi instead of lemon. That’s the right attitude, experiment with what’s available. Like I use lemon instead of calamansi for sinigang! Haha dahil walang kalamansi sa Beijing noon.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

CommentLuv badge