Creamy Chicken Chesapeake

What You'll Need:
4-6 - Chicken Thighs
12-oz. Crabmeat, Lump, Roughly Chopped
6-oz. - Cream Cheese
6-oz. - Sour Cream
3 tbsp. - Mayonnaise
1/2 - Vidalia Onion, chopped
2 tbsp. - Grainy Dijon Mustard
1/4 cup dry white wine
Shredded Sharp Cheddar
Old Bay, Salt, Pepper, Chili Powder
Olive Oil, Butter, Garlic

Start by cleaning your chicken thighs.  I would normally use chicken breasts, but for some odd reason, the grocery store only had a 5-lb. package of chicken, and I didn't have an extra $15 to spend, so I opted for the thighs.  They have a bit more fat, and they're shaped a little funny, making it hard to clean, but they are way juicier, and very tender.  Drizzle a frying pan with some olive oil, just 2 or 3 turns of the pan will be fine.  Season your chicken with any combination of flavors you like.  I like salt, pepper, paprika, garlic, and parsley.  Drop your chicken into the hot pan (putting them in a hot pan gives you an instant "crust" on the outside, it's almost like skin, but not as fatty!).  Cook the chicken about 6 minutes on each side, and transfer to a preheated oven of 375-degrees for about 25 minutes, or until the juices of the chicken run clear.  (Notice I left some layers of fat on my chicken thighs... this helps lock in the flavor and the juices.)

Meanwhile, in your skillet, throw in a tablespoon of butter and some minced garlic (I know it's not as great as the fresh stuff, but sometimes I just don't have time to mince garlic... shame on me, I always have some on hand, preminced, in the jar.)  Throw in your chopped onion, and season with salt and pepper.  Once the onions are translucent, toss in the crabmeat and some Old Bay (however much you like!  I know my Maryland readers will dump half a cup in there, but I prefer just enough to taste).  To the pan, add your Dijon mustard, and the dry white wine, stir thoroughly, and let the flavors marinate for about 5-7 minutes, or until the wine has reduced.

Transfer the crab mixture from the pan, directly into a large bowl filled with your sour cream, cream cheese, and mayonnaise.  It's so much easier to fold all of the ingredients together when the creamy products are melted slightly.  Be sure to try not to break up the lump crab meat.

When the chicken needs about two more minutes, switch the oven temperature to broil.  Remove the chicken from the oven, and top each piece with a generous helping of your crab dip.  Sprinkle with the shredded cheddar, and pop back in the oven for about 3 minutes, or until your dish looks creamy, cheesy, and delicious!

Enjoy with another generous helping -- of Barefoot Pinot Grigio! Yum :)


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