Chicken thighs in creamy herb sauce
Season the chicken thighs well with salt and pepper.
- 4 pieces of chicken thighs
- 1 tablespoon oil
- 1 tablespoon dairy butter
- a little salt
- a little black pepper
- 2 shallots
- 2 cloves garlic
- 2 dl fresh cream
- 2 dl chicken stock
- 1 tsp Dijon mustard
- 1 handful of parsley
- 1 handful of chives
- 2 tbsp tarragon
- 1 lemon
- Season the chicken thighs well with salt and pepper.
- Heat a large frying pan over medium-high heat and add the oil and butter. Place the chicken thighs in the pan, skin side down. Cook until the skin is golden and crispy, about 6–8 minutes.
- Turn the chicken and cook for a few more minutes on the other side. Reduce the heat to medium-low, cover, and continue cooking until the chicken is cooked through, about 15–20 minutes depending on size. Transfer the chicken to a plate.
- Place shallots and garlic in the same pan and cook over medium heat for 2–3 minutes until the onion is soft.
- Add the crème fraîche, chicken stock and Dijon mustard. Stir well and let the sauce simmer for 4–5 minutes.
- Stir in the parsley, chives and tarragon. Season with finely grated lemon zest, a little lemon juice, salt and pepper.
- Place the chicken thighs back in the pan and let them soak in the sauce for a couple of minutes before serving.
- Tip: Serve with new potatoes, good bread or a simple green salad with lemon vinaigrette.
Heat a large frying pan over medium-high heat and add the oil and butter. Place the chicken thighs in the pan, skin side down. Cook until the skin is golden and crispy, about 6–8 minutes.
Turn the chicken and cook for a few more minutes on the other side. Reduce the heat to medium-low, cover, and continue cooking until the chicken is cooked through, about 15–20 minutes depending on size. Transfer the chicken to a plate.
Place shallots and garlic in the same pan and cook over medium heat for 2–3 minutes until the onion is soft.
Add the crème fraîche, chicken stock and Dijon mustard. Stir well and let the sauce simmer for 4–5 minutes.
Stir in the parsley, chives and tarragon. Season with finely grated lemon zest, a little lemon juice, salt and pepper.
Place the chicken thighs back in the pan and let them soak in the sauce for a couple of minutes before serving.
Tip: Serve with new potatoes, good bread or a simple green salad with lemon vinaigrette.
