Lemon Butter Chicken
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)
Serving: 5
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
Instructions
- Season thighs with paprika, salt and pepper
- Brown thighs 2-3 minutes each side in a frypan, with 2 tablespoons of melted butter
- Lay thighs on base of sc (6.5 l works best as no piling)
- Melt rest of butter in pan and combine cream, garlic, lemon juice, parmesan cheese, thyme and stock until lightly simmered for 2-3 minutes
- Pour over chicken and cook on low 5 hours
- Add mushroom and spinach and cook on low 1 more hour
- If 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!!
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