This is a nice simple marinade for chicken thighs, perfect for sunny evenings.
Wine Suggestion: A good match with a nice, dry Provençal rosé. Tonight, one Jono’s work has commissioned from Chateau Vignelaure, the “Ode to Joy Rosé”. The name is inspired by Beethoven’s famous symphony which was written to celebrate the end of war and desperation, but with the current pandemic dragging on and effecting all our lives also celebrating hope and better times ahead from this as well. We’ll happily celebrate this with this wine as it’s delicious and tastes of a joyful summer.
Herby lemon chicken thighs – serves 6
- 12 boneless chicken thighs with the skin on
- 50ml extra virgin olive oil
- 50g preserved lemon, finely chopped
- 4 garlic cloves, finely grated
- 3 tbsp oregano leaves, roughly chopped
- 2 tbsp rosemary leaves, roughly chopped
- lemon wedges, to serve
Put the chicken thighs into a shallow dish, then add the olive oil, preserved lemon, garlic, herbs and lots of salt and pepper. Mix with your hands to coat then cover and leave in the fridge for at least 30 minutes. Take out of the fridge for 15 minutes before cooking.
Cook on a hot barbecue for 15-20 minutes or until cooked. Serve with the lemon wedges.
(Original recipe from Outdoor Cooking by Tom Kerridge, Bloomsbury Absolute, 2021.)
Jono & Jules do food & wine 
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