Lemon Thyme Chicken: The Ultimate Mediterranean Recipe

Mediterranean cuisine will make you happy! Example Lemon Thyme Chicken. Indeed. Some days I don’t need more to be happy. A few ingredients, fresh herbs, throw it in the pan and you’re done. Maybe a good book and a glass of wine afterwards. Preferably white and dry.

Everyone has a favorite Mediterranean dish. Pasta, pizza, ragout and risotto are definitely classics, no question about it. However, there are many more dishes to be found in the Lemon Thyme Chicken category. And if the locals in Italy, France, Greece, Spain or Morocco like to eat them themselves, then you’ve made a good choice. Try these three simple and quick recipes:

My love for lemon thyme chicken is partly due to the spicy aroma of thyme. There are an incredible number of varieties. For this dish, it is best to use common thyme (Thyme vulgaris) or lemon thyme (Thyme x citriodorus). You can even find lemon thyme with white or yellow-green leaves at the weekly market. Then the food will be more beautiful.

It’s perfect for cooking with herbs, so make it with lemon-thyme chicken. Thyme makes difficult foods easier to digest and is versatile. It is equally sensitive to fish, meat, vegetables, poultry and vegetables. You can read more about herbs in our cooking school. From there, you’ll know whether or not to wash herbs such as thyme, rosemary, and sage.

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Mediterranean Cuisine: Spicy Lemon Thyme Chicken

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A short trip to the Mediterranean: Lemon Thyme Chicken

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  1. Wash, pat dry the chicken breasts and season with salt and pepper. Peel the garlic and chop finely. Wash the lemon in hot water and cut half into thin slices. Take out the other half. Take the leaves of 4 sprigs of thyme and chop them finely. Mix well with lemon juice, half a garlic clove, salt, pepper and a little oil.

  2. In a large and heavy pan, heat the remaining oil and brown the poultry meat on both sides until lightly browned. Add the remaining garlic, thyme sprigs and lemon wedges and sauté briefly. Deglaze everything with white wine and stock and cook for about 20 minutes. Season to taste and serve with a green salad.

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