Creative Household Co.

I jokingly called this dish Chicken Quarantine and the name stuck. I'm working from home next week over coronavirus fears, and we always have non-perishables so that was the inspiration behind whipping this up.

I served it over rice. It does not need it- the dish tasted great but it was a tad too starchy. I'd also brighten it up with an acid.

Here's how you make Chicken Quarantine:

Chicken Quarantine Recipe

Ingredients
- Dark chicken (2 thighs, 2 drums)
- 3 tsp thyme
- 15 oz can of chickpeas (separated from aquafaba juice)
- 1/2-lb asparagus
- 1 yellow onion
- 4 cloves of garlic
- 1 lemon
- 1 cup chicken broth
- 1 tbsp unsalted butter

Directions
1. Salt and pepper the chicken along with 1 tsp of thyme per side. Leave skin side up in the fridge for at least one hour.

2. Preheat your cast iron pan in a 425 degree oven.

3. Put the chickpeas in a bowl separated from its aquafaba juice. In the bowl of chickpeas, add the aparagus chopped in 1 inch lengths. Add the broth to the aquafaba.

4. Once the skillet is ripping hot, add some olive oil, get it shimmery, and fry the chicken skin side down on medium heat for 10 minutes.

5. Next, flip over the chicken and bake in the 425 degree oven for 30 minutes.

6. Set the chicken aside in a warming drawer, add some olive oil to the cast iron pan, and pour in the chickpeas and asparagus. Fry over medium-high until the chickpeas start to break apart and get brown and crispy.

7. Add the onions chopped in 1 inch squares along with the sliced garlic. Don't stir too much as it will prolong the browing time.

8. Set the chickpea aparagus mix aside with the chicken. Brighten it up with the juice of one lemon, add a splash of olive oil to the pan, pour in one cup of hot water slowly, then add the aquafaba broth mixture. With the heat still on medium high, bring to a fast boil and reduce by half.

9. Add the last 1 tsp of thyme and the 1 tbsp of unsalted butter. Continue reducing it down until it's just a pinch still runny.

10. Plate the dish like this: chickpea aspargus mix, thigh and leg, four or five spoonfuls of pan sauce.