Creamy Lemon Herb Chicken
Anyone else out there have a mild panic attack when people ask “what do you do for fun?”
I usually do a quick mental flip through my internal rolodex of interests and wind up picking out whatever is freshest and non-threatening… “um..crossword puzzles… I like to drink coffee?”
For the record, I dig a good crossword puzzle and I can be a little bit of a coffee snob. But that doesn’t make these quirks “hobbies” or stack them into the category of “what I do for fun,” does it?
I thought about this the other day when I was talking to someone about this food blog. Part of the reason I took a little breather was because I have a tendency to turn fun into work. Because of this, I seldom jump up and say “Oh, I have a food blog!” when people ask me what I “do for fun.” I think a lot of others in the blogisphere can relate. Blogs are a lot of work. Take this one for example: Part of the reason I love it is because it combines two of my favorite hobbies: photography and cooking. But developing recipes, styling recipes, photographing recipes, editing photos, developing content for posts… A LOT goes into even one blog post. Not to mention the dishes in the sink patiently waiting for me afterward.
Instead of getting all stressed out about it, I’m making a better effort to just go with it. I’m letting this hobby be exactly that: a hobby. It doesn’t have to be perfect. It doesn’t have to be groundbreaking. It doesn’t need to generate a revenue stream. Just like with anything worthwhile, I had to remember why I started this blog. I started because I wanted to learn more about photography and showcase some of my recipes. Also, as a full time accountant, this blog serves as my creative outlet. When that purpose got clouded, this blog stopped serving me in the way I intended. Sometimes you just gotta take the pressure off and remember that there’s no perfect way to practice creativity.
Creamy Lemon Herb Chicken
1 lb boneless, skinless chicken thighs
1 egg, lightly whisked
1/2 cup corn starch
1/3 tbsp garlic powder
1/3 tbsp onion powder
1 tsp paprika
1 tsp lemon zest
Salt & pepper to taste
3 tbsp olive oil
3 cloves garlic, minced
1/4 cup chicken stock
1 cup coconut milk
1 lemon – juiced
1 sprig thyme
1 sprig rosemary
2 tbsp parsley, chopped
1 handful spinach
1. Heat olive oil over medium heat in a saute pan, add garlic.
2. In a shallow bowl whisk together corn starch, garlic powder, onion, paprika, lemon zest, and salt and pepper. Coat chicken thighs lightly in egg mixture followed by corn starch mixture. Add to sautee pan and cook for about 5-7 minutes on each side.
3. Reduce heat to medium low, add chicken stock, coconut milk, lemon juice, thyme, rosemary, parsley, and spinach. Cover and simmer for 10-15 minutes.
4. If a thicker sauce is desired after 10-15 minutes, remove chicken and slowly add sifted corn starch, about a teaspoon at a time, whisking constantly to prevent clumping. Add chicken back to mixture and finish with more fresh parsley and a squeeze of lemon.
Enjoy and make sure to follow me on instagram @fdecaro!