Cooking Light Meyer Lemon Chicken

     Happy 2013!  Last year, after January 1st, I heard of someone who wanted to make gains in the new year.  So often at the start of a new year, people want to lose weight or lose a bad habit.  I love the idea of gaining something positive.  I have been inspired by the wave of kindness that has swept the nation, however, most examples I have heard about involve people buying things for others-cups of coffee and gift cards at the grocery store.  These things are nice and are sweet gestures that can definitely make someone's day and inspire them to also do something kind.  I think that this will to be kind can also be something much smaller, a smile, a held door, a genuine "how are you?"  I'd like to try and incorporate more of this small acts of kindness into my every day life.
     Another gain, is healthier weekend meals!  Arnauld and I have gotten into a bit of a rut of quick weekend dinners-often involving take out or something that can be whipped up fast.  I proposed more homemade meals that we can prepare or at least decide on together.  This meal will allow us to not only eat healthier but we will also gain time together in the planning and preparation.  An added bonus...my blog will also benefit!
     This week, I got the January/February issue of Cooking Light which featured 25 new chicken recipes.  I read the variety of recipe titles to Arnauld over dinner last night and together we decided on a skillet meal, Meyer Lemon Chicken.  The end product was colorful and delicious.

Meyer Lemon Chicken

 Ingredients
4 chicken thighs, skin on
1 tsp kosher salt
3/4 tsp pepper
Cooking Spray
2 tbsp olive oil
1 lb red potatoes, cut into cubes
1 lemon, cut into 1/4 inch slices
1/4 cup shallots, finely chopped
4 cloves of garlic, thinly sliced
1/2 cup white wine
1/2 tsp thyme
1 cup vegetable broth
1 tsp cornstarch
2 oz Castelvetrano Olives-(these are green olives in case you didn't know either!)
2 tbsp lemon juice
2 tbsp butter
1 tbsp fresh parsley, chopped

Method
Preheat oven to 400 degrees
1. Sprinkle chicken with salt and pepper.  Coat with cooking spray.  Add to a skillet, heated over medium-high heat, skin side down.  Cook for 6 minutes or until the chicken is golden brown.  Flip the chicken over and place in over.  Cook for 12-18 minutes or until the chicken is cooked through.
2. Remove the chicken from the skillet and keep warm.  Remove excess grease from the pan and then add 1 tablespoon of olive oil.
3. Add the potatoes to the skillet.  Cook for 3 minutes on each side, or until browned.  Remove from skillet.
4. Add the lemon slices to the skillet and cook each side for 1 minute.  Remove.
5. Add remaining oil to the skillet and mix in the shallots and garlic.  Saute for about 2 minutes and then add the wine and thyme.  Cook for 1 minute or until most of the liquid has evaporated.
6. Return the potatoes and lemon to the skillet.  Add 2/3 cup of the vegetable broth and the remaining salt and pepper.  Cook for 2 minutes or until the potatoes are tender.
7. Mix together the cornstarch and the rest of the vegetable broth.  Add this mixture to the skillet and bring to a boil.  Cook for 1 minute, stirring occasionally.
8. Stir in the lemon juice and butter.  Continue stirring until the butter is melted.
9. Return the chicken to the skillet, covering with the sauce.  Sprinkle with parsley and serve.

Last week, while on break, I got to spend some time with my nephews.  One of my favorite gifts I bought this year was for them.  Each month they will receive a box containing everything they need to complete a couple of art projects.  It comes from a company called Kiwi Crate.  I was excited to help them decorate these penguins that we later used to play Penguin Bowling!