One day while scrolling through Facebook, I had seen this video that one of my friends had shared. It led me to the recipe website where I was excited to learn I had almost all of the ingredients. Another dinner where I already had all the ingredients! Well, almost all of the ingredients. I did have to go out and buy the chicken thighs. But Chris was going to be so proud! Shocked that we had all the ingredients to make this dinner, he confirmed that we actually did have all the ingredients, and then he was proud.
You do need an oven-proof skillet to make this though. Luckily, Chris has an obsession with cast iron and I used his skillet.
Ingredients:
4 bone-in chicken thighs
salt and pepper, to taste
1 Tbsp butter
4 cloves garlic, minced
2 tsp Worcestershire sauce
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zest of 1 lemon
3 Tbsp lemon juice
1/2 tsp sugar
1 tsp dijon mustard
1/2 tsp salt
2 Tbsp heavy cream
Directions:
1. Trim excess fat and skin around the chicken thighs. Rinse them, and pat dry.
2. Season chicken thighs with salt and pepper on all sides.
3. Heat your oven-proof skillet over medium-high heat. Add the butter and melt.
4. Add the chicken thighs, with the skin side down. Cook for about 3 minutes, until the skin is brown and crisp.
5. Flip the chicken thighs over and cook for about 2 minutes.
6. Turn off the heat and remove the chicken thighs from the pan.
7. Add the garlic and Worcestershire sauce to the pan, and mix around.
8. Return the chicken thighs to the pan, with the skin side up.
9. Place the pan in the oven, and bake at 400 for 25-30 minutes. Make sure the chicken thighs are thoroughly cooked.
10. Remove from the oven, and remove the chicken thighs from the pan.
11. Over medium-high heat, add the lemon zest, lemon juice, sugar, mustard, salt, and cream. Combine all ingredients together, and simmer for 2 minutes.
12. Return the chicken thighs to the pan, and allow to simmer for 2 minutes.
13. Serve the chicken over a bed of rice and spoon additional sauce on top, if desired.
My Notes:
-I started the rice when the chicken went into the oven and it was done about right on time
-If you don’t want rice, pasta or noodles would be great options as well
-When making the lemon sauce, adding the juice and the cream make the sauce look separated/curdled. Just keep stirring and the sauce will come together.
My Cooking Adventures 