In my previous post I mentioned a tour we took of Letterpress Distilling and the great limoncello that they make by hand. They challenged us to create a recipe using their limoncello. Their favorites will be served at their 3rd anniversary party. I thought I'd do a play on lemon thyme and use Limoncello for both the marinade and the sauce for the plated chicken. I thought it turned out very well. If you can't find a good limoncello you can substitute vodka and lemon juice. I used chicken breasts for this recipe but you may use thighs which are more forgiving if overcooked. I served it over a bed of eggplant and onions stir fry mixed with quinoa.
Limoncello Thyme Chicken Recipe
Serving size: 2
Preparation time: 15 minutes
Cooking time: 40 minutes
1 lb boneless skinless chicken breasts or thighs
1 tbsp coconut oil or other cooking oil
1 tsp thyme leaves for garnish
2 tbsp limoncello (or 1 tbsp vodka + 1 tbsp lemon juice)
2 tsp fresh chopped thyme leaves
1/4 cup olive oil
1/4 cup apple cider vinegar
1 tsp salt
1/4 tsp black pepper
1/2 tbsp dijon mustard
1 tbsp honey
3/4 cup chicken stock
1 tbsp corn starch
1 tbsp lemon juice
1 tbsp butter
salt & pepper to taste
- Add marinade ingredients to a small bowl and whisk until well combined.
- Add marinade and chicken to a ziplock bag and massage bag until chicken is well coated with marinade and put in fridge for 1 hour
- Preheat oven to 325 degrees.
- Add cooking oil to a skillet and set to medium high heat.
- When pan is hot, add chicken, and set aside the marinade. Cook chicken on each side for approximately 5 minutes or until well browned.
- Place chicken on a cookie sheet lined with aluminum foil and into preheated oven. Check temperature of chicken every 5 minutes until chicken reaches 165 degrees, approximately 10-15 minutes.
- While chicken is in the oven, add corn starch to chicken stock in a small bowl and stir until combined.
- Deglaze the skillet with the left over marinade and simmer at medium heat for a couple of minutes. Add lemon juice and chicken stock/corn starch mixture and stir frequently until chicken is done.
- When chicken is done, remove from oven and cover with aluminum foil to keep warm until ready to serve.
- Add butter to sauce and stir until melted. Add salt and pepper to taste.
- If using thighs you can add chicken to the sauce pan and serve when ready or plate the chicken with sauce over the top. Garnish with fresh thyme leaves.