Lemon Butter Chicken
June 19, 2017
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
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.
2 Reviews
Bridgette
July 26, 2017
Loves by the whole family including a 2 year old
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Jo
October 18, 2017
This was absolutely delicious. The sauce is so yummy.