Lemon Butter Chicken

  

June 19, 2017

Lemon Butter Chicken 0 0 5 0

A very flavorsome chicken meal converted from an oven recipe with Paulene's advice (thankyou). The original recipe says you will ditch the chicken and drink the sauce...not far wrong. Serve with your preferred sides ( I do it with rice)

  • Prep: 20 mins
  • Cook: 6 hrs
  • 20 mins

    6 hrs

    6 hrs 20 mins

  • Yields: 5 servings

Ingredients

8 chicken thighs with or without skin

1 tablespoon smoked paprika

Salt and ground black pepper to taste

3 tablespoons butter, divided

3 cloves garlic, minced/ or 2 teaspoons minced garlic

1 cup chicken stock

1/2 cup heavy cream

1/4 cup freshly grated Parmesan

Juice of 1 lemon

1 teaspoon dried thyme

2 cups baby spinach, chopped

Optional - 1 cup mushrooms finely chopped

Directions

1Season thighs with paprika, salt and pepper

2Brown thighs 2-3 minutes each side in a frypan, with 2 tablespoons of melted butter

3Lay thighs on base of sc (6.5 l works best as no piling)

4Melt rest of butter in pan and combine cream, garlic, lemon juice, parmesan cheese, thyme and stock until lightly simmered for 2-3 minutes

5Pour over chicken and cook on low 5 hours

6Add mushroom and spinach and cook on low 1 more hour

7If you want to accentuate the lemon, try juice of 1.5 or 2 lemons and reduce garlic to your preference. The friend that gave me this recipe is special as she also introduced me to this amazing Group!!

Submitted by Darren Comley.

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