Mosca's Chicken
10 chicken thighs
¼ cup olive oil
10 cloves garlic, peeled and mashed
1 cup white wine
Spice Bowl
2 tsp oregano, ground
2 tsp rosemary, ground
1 tsp black pepper
½ tsp salt
Set up the Spice Bowl. Put the chicken in a large bowl. Sprinkle the contents of the Spice Bowl over the chicken and toss with your hands until the chicken is evenly coated. Pre-heat the oven to 450 degrees. Heat the olive oil (just enough to coat the bottom of the skillet) in a large ovenproof skillet over medium-high heat until the oil begins to smoke. Arrange the chicken skin-side-down in the skillet and cook for 10 minutes. Don’t touch, turn or shake the chicken during these first 10 minutes, just let it cook. After the first 5 minutes, sprinkle the garlic over the chicken. When the first 10 minutes is up, pour the wine over the chicken and move the skillet from the stovetop into the oven. Roast the chicken for five minutes before removing the skillet and turning all the thighs skin-side-up. Return the skillet to the oven for a final 5 minutes. Serve it up!
Our comments: We would drive the river road on the south side of the Mississippi between Baton Rogue and New Orleans. After exploring 100 Oaks and treating ourselves to several snow cones, the river road would deposit us at Mosca’s, a wonderful little Italian restaurant in south New Orleans. This is pure comfort food!