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Melissa Clark's Chicken Thighs w/ Jammy Tomatoes

I love Melissa Clark, she is a national treasure.

She is a frequent New York Times Food writer and her cookbooks are terrific. I love Dinner: Changing the Game for weeknight inspo.

She certainly changes the game here with these boneless chicken thighs, creating a jammy sauce w/ pancetta and sweet cherry tomatoes.

I was a good girl and followed the directions to a T and served this along with couscous (rice would be good too).

It was a bright spot on an otherwise boring day.

Melissa Clark's Chicken Thighs w/ Jammy Tomatoes & Pancetta: (adapted from the NYT)

1 ½ pounds boneless, skinless chicken thighs (I used a 10 pack)
kosher salt
9 whole unpeeled garlic cloves (save 1 for the sauce)
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 1/2 tablespoons fresh lemon juice, plus more for serving
1 tablespoon pimenton (smoked paprika)
1 teaspoon dried oregano
1 teaspoon brown sugar
3/4 teaspoon ground cumin
1 pint cherry tomatoes (preferably different colors), halved

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