Lemony Chicken with Olives with Doug Shumaker

Doug and wife, Toni, enjoying Green Lake

Doug and wife, Toni, enjoying Green Lake

About Doug: It didn't take long for Doug and Toni to fall in love with Green Lake. They visited from Rockford for the first time in 2017, and by October of that year had bought a home here. 

An Optometrist-Who-Dreams-Of-Becoming-A-Celebrity-Chef, Doug. "years ago" had a cooking blog, which was very popular in Sweden. Why Sweden? he has no idea.

I know what you're thinking, so I've already asked:

Fran: "Are carrots really good for your eyes?"
Doug: "Eating carrots is good for your eyes, as is following a a normal, healthy diet."
Fran (thinking): "Normal for who?"
Doug: "Here's what's actually good for your eyes: Blinking! With all of the screen time our eyes are subjected to, we've stopped blinking. Typically, we blink 15-times per minute, but look at a computer, and you'll blink on average only 4-times per minute. It's no wonder computers tire our eyes out. They're DRY."

There you have it! Your extra, bonus, medical advice. So get off the computer and Start Cooking!

Doug Shumaker 2.jpg

LEMONY CHICKEN WITH OLIVES
From the kitchen of Doug Shumaker

You will need:

  • 1 Large Package of Boneless Chicken Thighs (plan on 2 per person)

  • 2 Large Red Onions

  • 2 Large Lemons

  • 1/2 Cup Olive Oil

  • 3 Cloves Fresh Garlic

  • Salt and Pepper

  • Asparagus

  • Green Olives

  • Capers

  • Several Sprigs of Fresh Thyme

Making the Dish:

  1. Spread chicken on baking sheet and sprinkle salt and pepper lightly over both sides of chicken. Rest for 30 minutes. (The chicken. Not you!) After 30 minutes, pat chicken dry.

  2. Slice one half of one lemon thinly and place into a bowl. Finely chop the garlic and add to bowl. Pour olive oil over mixture and stir well to coat. Salt and pepper to taste. Squeeze second lemon into a separate bowl and set aside.

  3. Slice onions into discs and set aside.

  4. Heat grill to medium and grill chicken, onions, sliced lemons and asparagus. Spoon garlic oil from first bowl over all occasionally while grilling.

  5. To plate: On a big platter, spread chicken, olives, grilled lemon, asparagus, capers, and fresh thyme evenly. Drizzle lemon juice from second bowl and any remaining oil from first bowl over all. Take a picture of it because it looks really great and everyone thinks it's really difficult.

Administrator Town Square