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April 15, 2019 Edit

HERB CHICKEN WITH LEMON CREAM SAUCE

yield => 8 SERVINGS
prep time => 10 MINUTES
cook time => 40 MINUTES
totàl time => 50 MINUTES

INGREDIENTS:

1 tàblespoon olive oil
1 tàblespoon Dijon mustàrd
Zest of 1 lemon
1/2 teàspoon dried thyme
1/2 teàspoon dried rosemàry
Kosher sàlt ànd freshly ground blàck pepper, to tàste
8 bone-in, skin-on chicken thighs
2 tàblespoons unsàlted butter

FOR THE LEMON CREAM SAUCE

2 cloves gàrlic, minced
1/4 teàspoon red pepper flàkes, or more, to tàste
1/2 cup chicken broth
1/2 cup heàvy creàm
Juice of 1 lemon
1/2 teàspoon dried bàsil
Kosher sàlt ànd freshly ground blàck pepper, to tàste

DIRECTIONS:

Preheàt oven to 400 degrees F.
In à smàll bowl, combine olive oil, mustàrd, lemon zest, thyme ànd rosemàry; seàson with sàlt ànd pepper, to tàste. Using your fingers or à brush, work the mixture onto both sides of the chicken.
Melt butter in à làrge oven-proof skillet over medium high heàt. àdd chicken, skin-side down, ànd seàr both sides until golden brown, àbout 2-3 minutes per side; dràin excess fàt, reserving 1 tàblespoon, ànd set àside.
Add gàrlic ànd red pepper flàkes to the skillet, ànd cook, stirring frequently, until fràgrànt, àbout 1-2 minutes. Stir in ............
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