Chicken thighs with lemon and garlic

Meat & poultry

Chicken Thighs with Lemon and Garlic

What a great weekend I had! I enjoyed wonderful meals with my couple, I went for a Shots’ Safari (no rifle involved ;D) in Barcelona with my Photography school and the weather was just lovely!!! Maybe a bit windy, but that kept the clouds away from the blue sky. I took pictures like crazy and I’m really happy with the outcome.

So, inspired by the sea breeze, the sun and the colors, I came back home and “painted” this Chicken Thighs with Lemon and Garlic for you :D. Stole the colors of the city and printed them in the dish! Sure they looked appealing inside the pan, but when we want to improve our presentation and start winning our guest’s stomachs, we may want to show the food in a different way; it makes a difference, doesn’t it?

Chicken Thighs with Lemon and Garlic

Hereunder some pictures of El Fosar de les Moreres and a narrow street at El Born neighborhood, Barcelona.

Barcelona bubbles on the street

Behind the big bubble and the small girl on her father shoulders so excited to see that huge bubble, the Santa Maria del Mar Church (one of the most beautiful Churches to visit in Barcelona).

Girl playing with giant bubbles

Narrow street in Barcelona


Ingredients for 4 servings: 8 chicken thighs, 1 small spicy red pepper, 2 lemons, 1 garlic head, 1 teaspoon of black pepper, 3/4 of a cup of white dry wine, 1 cup of water, some leaves of fresh tarragon, Extra virgin Olive oil and some salt.

  • Pour enough olive oil in a big pan to fry the thighs. When hot, place the red pepper and let it get brown. Reserve.
  • Clean the chicken thighs and season with salt and ground black pepper.
  • In that same oil, fry the thighs until they get golden on both sides. Discard some of the olive oil; just keep enough to continue with the cooking.
  • Clean and cut the lemons in 8 parts each and place inside the pan.
  • Place the garlic cloves inside too. Add the black pepper too. And add nearly all the tarragon leaves.
  • Simmer for 3 minutes and then pour the wine. Cook at high heat until the alcohol evaporates.
  • Low the heat down, add the water and cover with a lid.
  • Stir now and then and cook for 30 minutes. Place the rest of the tarragon leaves once you have the dish "painted".
  •  And Enjoy!!!


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04/30/2014 · 1:45 h by Joan Nova

I saw a few of photos on flickr — they’re really well done!

04/30/2014 · 14:18 h by Nuria

Thank you Joan! I also start to see some fruits of the photography course :D

05/01/2014 · 6:51 h by Dina

Nuria, amazing photography.

05/04/2014 · 19:39 h by Núria Farregut

Thanks so much Dina :D.

05/23/2014 · 20:50 h by Katie

I love the photos!!!! And the chicken LOL. Well done on both.

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