The three laws of robot cooking are as follows:
One: Do not spill water on self.
Two: Follow all instructions exactly.
Three: Do not cook more than two things at once unless it conflicts with law number 2.
I broke rule #3 back in May when I decided to do my Jurassic Park Cooking Adventure on the same day as my I, Robot Cooking Adventure.
It was later in the evening, the lighting wasn’t as good, my hair was crazy, and for some reason, I developed a lisp whenever trying to say anything with an ‘s’. However, the recipe for this Lemon Butter Chicken was pretty spectacular. It’s a little more involved than I had expected but in the end, it was a sight for sore eyes, especially after a full day of slaving over a hot stove.
I had meant to have a newly filmed Cooking Adventure up this week but unfortunately my schedule didn’t allow much time to film this past weekend. Fear not; I will have a few new ones up my sleeve for the coming weeks.
Interested in the recipe for this yummy winner chicken dinner? Shift and shuffle down the page to check it out. It’s made of stuff every robot (or human pretending to dance “the robot”) desires. The original and beautiful recipe is from Damn Delicious and yes, yes it was.
Four Bone-in Skin-On Chicken Thighs (the original recipe lists 8 but I was only cooking for me…to last the week)
1 tbsp paprika
salt and pepper to taste
3 tbsp. unsalted butter
3 garlic cloves
1 cup chicken broth
1/2 cup heavy cream
1/4 cup grated Parmesan (They prefer freshly grated. Since I’m such a lazy robot, I used finely-grated-in-a-bottle-from-the-store Parmesan.)
Juice of 1 lemon
1 tsp. thyme
2 cups baby spinach, chopped
Preheat the oven to 400 degrees
Season your chicken thighs with salt, pepper, and paprika. (My chicken thighs were half-frozen…because I didn’t properly thaw them. Naturally any rubbing of seasoning I did into the chicken thighs resulted in my fingers going numb.)
Melt 2 tbsp of butter in oven safe pan (I used a cast iron skillet). Add your chicken with the skin side down to the skillet and sear them until they are golden brown (usually only a couple minutes). (My stove, since it likes to act up, took longer.) Drain the fat from the skillet and place your chicken on a plate aside.
In the skillet add your last tbsp. of butter and your (minced) garlic. Cook it for about a minute or two. Then add in your chicken broth, heavy cream, Parmesan, thyme, and lemon juice.
Bring it all to a boil. (The smell alone is probably going to knock you down with its deliciousness. Be prepared.) Reduce the heat and stir in your spinach. Let it simmer until the spinach wilts and the sauce thickens. (My sauce didn’t thicken. I’m not really sure why…)
Put the chicken back in the bath of tasty sauce. (Just press them right in there. It’s like a hot tub for them. They love it.) Put the skillet into the oven and cook for about a half an hour. (Again, depending on your oven, it might be longer or shorter than that.)
Now. Eat it. Do a little robot dance. Be happy.
Until next time,