I have just found a new chicken recipe that I can use when we're camping in our trailer. This is a simple, mix-up-the-ingredients and pop-it-in-the-oven recipe from Cate of Sweetnicks. (And while it looks like we eat a lot of chicken, it's just that all the other meals between Ed's and Cate's recipes were things I didn't want to post about.) This one smelled so good while it was cooking, and we loved the flavor of the garlic, the sage, the mustard, the cheese, and the chicken.
Lemon Parmigianno Chicken
from Cate of Sweetnicks
Juice of 1 lemon
¼ cup dry vermouth (or any sort of wine)
1 teaspoon Dijon mustard
2 tablespoons butter, melted
1 teaspoon rubbed sage
1 teaspoon minced garlic
8 small chicken thighs (boneless and skinless)
3 tablespoons freshly grated or shredded Parmesan cheese
Salt and pepper to taste
Preheat oven to 400°F. Whisk together the lemon juice, vermouth, mustard, butter, sage and garlic. Place the chicken thighs in a baking dish. Pour the lemon mixture over all. Sprinkle with the Parmesan, salt and pepper. Bake until done, about 45 minutes, basting occasionally with the pan juices.