recipes
Chicken thighs with lemon and thyme cream
Serves: 2
2016-09-27
Ingredients
- 6 boneless chicken thighs
- Salt and pepper
- 1 tbsp olive oil (Filipo Berio)
- 2 rashers streaky bacon, chopped
- ½ onion, finely chopped
- 3 cloves garlic
- Splash of white wine
- 150ml chicken stock
- 1 tbsp chopped fresh thyme
- Zest of 2 lemons
- 150ml cream
- Chopped parsley
- You will also need boiled mixed brown and wild rice for serving (Good Earth)
Method
Start by seasoning the chicken with salt and pepper. Heat the olive oil in a pan and quickly seal the chicken on both sides for 2 minutes. Remove from the pan and add in the bacon and fry to brown. Add in the onion and garlic and sauté for 5 minutes until soft. Pop the chicken back in and splash in the wine to evaporate. Add in the chopped thyme, lemon zest, chicken stock and cream. Reduce the heat and allow to simmer for 10 minutes till the chicken is cooked trough. You may need to add in a little water if the liquid reduces too much. When ready, serve the chicken thighs on top of a bed of wild rice with the delicious lemon and thyme cream drizzled on top.
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