Is on the menu today and I can’t wait to sink my crusty sourdough in that delicious sauce. Let me just say, that my love for garlic is true and eternal. I used quite a bit of butter for this recipe. You could, of course, reduce the amount but I love this dish just as I wrote it. Serve it with rice or a soft jacket potato to soak up every drop of the juices.
Lemon-garlic-butter chicken
Is on the menu today and I can’t wait to sink my crusty sour dough in that delicious sauce. Let me just say, that my love for garlic is true and eternal. I used quite a bit of butter for this recipe. You could, of course, reduce the amount but I love this dish just as I wrote it.
Ingredients
- 2 Tbsp olive oil
- 120 grams butter divided in 3 pieces
- 5 fat garlic cloves bashed but left whole
- ½ lemon sliced
- 10 chicken thighs with bones and skin
- 5-6 thyme sprigs
- 125 ml white wine
- 2 Tbsp chopped parsley
- ¼ tsp chilli flakes optional
- 1 Tbsp Dijon mustard
- 1 Tbsp honey
- Salt and pepper
Instructions
- Season chicken thighs on both sides. Preheat oven to 200 C fan.
- Heat oil and 1/3 of the butter in a skillet over medium heat. Cook garlic and lemon slices for a minute or two, until garlic is golden and lemon slices begin to colour around the edges. Remove from pan and set aside.
- Add chicken thighs to the pan skin side down. Cook undisturbed for 5 minutes. Turn chicken over. Pour over the wine. Add thyme leaves and second 1/3 of the butter. Transfer skillet in the oven. Cook 30 minutes.
- Place skillet back on the stove over medium-high heat. Remove chicken on a platter. Return, garlic to the skillet. Add mustard, honey, chilli flakes, parsley and last piece of butter. Bring to a simmer and remove from heat. Return Chicken pieces to the pan. Arrange lemon slices between thighs, sprinkle with parsley and serve (Slurp the sauce!)
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