Chicken thighs with butter and lemon sauce
One of my favourite chicken recipes, I made for the first time on Christmas with my sister-in-law and, though we were a bit nervous, it exceeded our expectations. Lemon cuts the fattiness in butter and the lemon thymes fit perfectly in this dish. We served the chicken with Dauphinois potato and a summer salad.
- Prep Time : 10 minutes
- Cook Time : 50 minutes
- Yield : 4 servings
1.Mix two thirds of the butter with half of the lemon juice, all the zest, parsley, paprika, salt and pepper. Lift the skin on each of the thigh, gently, stuff with butter mix and pull the skin back. At this stage, you can keep the chicken in the fridge for a day, if you don't plan on cooking it right away.
2. Heat the oven to 180 degrees. Heat the rest of the butter in a pan until it bubbles. Fry the chicken, splashing constantly with the butter until it becomes brown.
3. Add the shallot, garlic, thyme and chicken stock. Place the chicken with the skin up in a casserole, pour the sauce over and place it on the first shelve of the oven for 25-30 minutes.
4. Remove the meat. Pour the sauce back in the pan, add the rest of the lemon juice and bring to a boil. Strain the sauce, pressing the shallot and garlic to release more juice. Serve the chicken with this sauce and potato purée.