If you have read my recent This and That blog post or follow me on Instagram you will know that I have set myself a weekly 'cook a new recipe' challenge.
One of my lovely ex-mothers-in-law, don't judge but I have had a few, suggested I try Chelsea Winter's Lightning Chicken as it is quick, easy and delicious. She was right on all counts.
So without further ado, here is the recipe!
Lightning Chicken With Thyme Cream
Why "lightning" chicken? Because it's as quick as lightning to prepare! The trick is to make sure you get a good golden colour on the thighs when you sear them, because it's that colour that creates the flavour of the sauce - Chelsea Winter
Prep time: 5 minutes / Cook time: 20 minutes
- 1kg chicken thighs (bone-in or boneless, skin-on or skinless)
- Neutral oil, e.g. grapeseed, for frying
- 25g butter
- 2 cloves garlic, crushed
- ¹∕³ cup white wine
- ½ cups cream
- 1 tbsp chopped fresh thyme leaves
- Remove the chicken from the fridge 30-60 minutes before cooking. Pat the chicken dry with paper towels. Season on both sides with salt and pepper, being quite generous.
- Heat 1-2 tablespoons of the oil in a large frying pan over a fairly high heat. When very hot, add the chicken (skin-side down if it has skin). You may need to do this in two batches – don't crowd the pan or the chicken might start stewing.
- Leave the chicken to fry without turning until it has turned a deep golden brown colour on one side. Turn over and brown the other side. You can turn the chicken back over a couple of times to get it looking browner and crispier. Also, the more crusty brown stuff that builds up in the bottom of the pan, the better.
- When both sides of the chicken are lovely and brown, set aside on a plate or roasting tray.
- Tip any excess oil from the pan and replace over a medium heat.
- Add the butter and garlic and swish it around for 30 seconds.
- Add the wine, increase the heat to high, and let it bubble rapidly for about 30-60 seconds to evaporate the alcohol – it should reduce by about half.
- Stir in the cream and thyme, then add the chicken and any resting juices.
- Reduce the heat to medium-high and let everything simmer until the chicken is cooked through and the sauce has reduced down to a nice consistency – not too thick; it's quite a rich sauce. If it becomes too thick, simply add more cream and simmer again until you're happy with it.
- Season to taste with salt and pepper.
- Serve with steamed greens and mash, new potatoes, pasta, bulghur wheat or rice.
|not the nicest plating but everyone was starving so it was a quick serve!|
I sourced the recipe from here.