Herb Chicken with Lemon Cream Sauce
Recipe from Chungah Rhee and team


This cream sauce is seriously out of this world.  So tangy, buttery,
creamy and just melt-in-your-mouth amazing.

Coupled with the browned up bits from searing the chicken with added
butter, garlic, and heavy cream, this cream sauce is epic.

I may even want to try this again in pasta form because, as I said,
this sauce is everything.


Ingredients:

1 Tbsp. (15 mL) olive oil
1 Tbsp. (16 g) Dijon mustard
Zest of 1 lemon
½ tsp. (0.6 g) dried thyme
½ tsp. (0.6 g) dried rosemary
Kosher salt and freshly ground black pepper, to taste
8 bone-in skin-on chicken thighs
2 Tbsp. (28.4 g) unsalted butter

For the lemon cream sauce

2 cloves garlic, minced
¼ tsp. (0.5 g) red pepper flakes, or more to taste
½ cup (120 mL) chicken broth
½ cup (120 mL) heavy cream
Juice of 1 lemon
½ tsp. (0.4 g) dried basil
Kosher salt and freshly ground black pepper, to taste

Preparation:

Preheat oven to 400°F (205°C).

In a small bowl, combine olive oil, mustard, lemon zest, thyme, and
rosemary; season with salt and pepper, to taste.  Using your fingers or a
brush, work the mixture onto both sides of the chicken.

Melt butter in a large oven-proof skillet, over medium high heat.  Add
chicken, skin-side down, and sear both sides until golden brown, about
2-3 mins. per side; drain excess fat, reserving 1 Tbsp. (15 mL), and set
aside.

Add garlic and red pepper flakes to the skillet, and cook, stirring
frequently, until fragrant, about 1-2 mins.  Stir in chicken broth,
heavy cream, lemon juice, and basil; season with salt and pepper, to
taste.

Bring to a boil; reduce heat and simmer until slightly thickened, about
3-5 mins.  Return chicken to the skillet.

Place into oven and roast until completely cooked through, reaching an
internal temperature of 165°F (74°C), about 25-30 mins.

Serve immediately.





https://damndelicious.net/2015/12/25/herb-chicken-with-lemon-cream-sauce/