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applaud local women. The core of the magazine is our inspirational women's articles, most of which feature local women but occasionally we are
able to interview national women who we feel provide a unique inspiration for our readers. Our other articles cover topics of interest such as food
recipes, home, garden, beauty, health, fashion, dating, parenting, seniors, finance, business, hair care, skin care, advice, real estate, insurance,
weddings etc. Each issue has a feature section as well. Many of our articles are written by local business people who provide information
relevant to their business expertise. The Applaud Women website is also a resource center for local women including the most comprehensive
listings of Restaurants, Weddings, Female doctors and Hotels. It also includes a number of informational pages with links, articles and RSS feeds
to both local and national websites of interest to women in NH & n. MA.
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| Lemon Herb Chicken Thighs for 2 By Irene Clouthier |
White meat chicken breast is the indisputable ‘king’ of the weeknight meal. But in today’s economy, where grocery store deals are essential to so
many families, affordable chicken thighs are quickly approaching ‘queen’ status at the dinner table. This dark meat of the thigh is moist and often
cheaper per pound than chicken breast.
To prevent tough meat, allow chicken to sit at room temperature for ten minutes prior to cooking. This is key in keeping any meat as tender as
possible.
1 tbsp Extra Virgin olive oil
4 chicken thighs
Lemon cut in half, seeds removed
½ cup chicken broth
½ tbsp unsalted butter
Small handful Italian parsley (2-3 tbsp chopped)
Preheat oven to 375 degrees. Place oven-safe skillet over medium heat; add olive oil and heat 1-2 minutes. Season both sides of chicken with
salt and pepper and place in skillet (carefully, as they may splatter); cook over medium heat 3-4 minutes per side, until chicken begins to brown
but not burn. Remove from heat and squeeze lemon halves over chicken; add halves to pan. Add broth and butter to skillet; sprinkle parsley over
meat. Bake 15-20 minutes, until broth has reduced by about half and chicken is cooked through. Serves 2 (2 thighs per person), but recipe is
easy to double or triple for a dinner party.
many families, affordable chicken thighs are quickly approaching ‘queen’ status at the dinner table. This dark meat of the thigh is moist and often
cheaper per pound than chicken breast.
To prevent tough meat, allow chicken to sit at room temperature for ten minutes prior to cooking. This is key in keeping any meat as tender as
possible.
1 tbsp Extra Virgin olive oil
4 chicken thighs
Lemon cut in half, seeds removed
½ cup chicken broth
½ tbsp unsalted butter
Small handful Italian parsley (2-3 tbsp chopped)
Preheat oven to 375 degrees. Place oven-safe skillet over medium heat; add olive oil and heat 1-2 minutes. Season both sides of chicken with
salt and pepper and place in skillet (carefully, as they may splatter); cook over medium heat 3-4 minutes per side, until chicken begins to brown
but not burn. Remove from heat and squeeze lemon halves over chicken; add halves to pan. Add broth and butter to skillet; sprinkle parsley over
meat. Bake 15-20 minutes, until broth has reduced by about half and chicken is cooked through. Serves 2 (2 thighs per person), but recipe is
easy to double or triple for a dinner party.