One of the challenges I deal with on a daily basis is finding meals that are hearty enough for my anything-healthy-hating boyfriend but light enough to keep me from packing on the pounds. He is a native born and bred Texan, and if he had his way, everything we eat would be deep fried, and covered in either cheese or sugar. What can I say? My California tastebuds have had a hard time adjusting.
But this recipe is one that works for everyone. Flavorful, easy and quick enough to make after work, robust enough for him and low enough calorie for me. It definitely went on the keeper list.
Not surprisingly, my Texas man doesn’t much like white meat chicken, so we usually use thighs and legs around here. After comparing the nutritional stats, it’s not a big enough difference to fight over – you can save more fat and calories in other places and enjoy the richness that the dark meat brings to your dishes guilt free.
I started out with Roman Style Chicken by Giada de Laurentiis (I swear – I really do cook recipes other than those by Giada de Laurentiis. It just so happens that the first two recipes to be mentioned on this blog are hers. I’ll do something completely different next – promise!), and just made a few tweaks. I only used 5 chicken thighs here to serve the two of us (with leftovers), but you could double the thighs to serve two more without increasing any of the other ingredients.