Lana, I tried your herbed chicken thighs for a Hollywood Bowl picnic

J

joe

Well-known member
and it was wonderful.

I was skeptical about the amount of vinegar, but since you and others had such good luck with it I forged ahead.

I broiled it at the end, rather than grilling, because I intended to serve it cold anyway. Delicious!

 
I'm so glad you liked it!

I keep on making it for the grill, but I must try cooking it different ways as well. And I MUST plant the herbs, they make this dish so expensive!

 
Here's whats simmering now with the leftover marinade, I skimmed off some of the oil,

into a saute pan, browned legs and thighs in it, deglazed the pan with wine, added the degreased marinade from yesterday, (about 2 cups) along with about 2 cups of leftover tomato sauce from pizza night, and I just added back the chicken to simmer. I have leftover rice pilaf to serve it over. We'll see how it tastes....

I may add olives and declare it "Chicken Marengo."

 
Delicious, but too vinegary for Provence. I added smoked parprika and called it

"pollo en escabeche."

Save the marinade!

 
speaking of saved marinade, did anyone else catch the Today show segment on Chick Filet copycat

for their chicken sandwich? they pounded the breast a bit then marinated in pickle juice. then breaded and fried. I must try that pickle juice marinade.

 
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