Creamy Chicken Thigh Recipes
Crispy-skinned chicken thighs slathered in a rich, creamy sauce create a deceptively simple weeknight meal.
Preheat the oven to 450 degrees.
Heat a medium cast iron or oven-safe pan above med/high heat.
Add the oil and place the chicken thighs from the pan, then skin-side down. Cook for 6-8 minutes until the skin is golden brown and crispy. Flip over and cook another 5 mins.
Remove the chicken and place on a plate and pour the oil off.
Add the greens, garlic, lemon pieces, white wine and chicken stock. Bring to a boil and then reduce to simmer.
Arrange the chicken in the pan, skin side up and set the pan in the oven.
Roast the chicken until cooked through, about 20 mins.
Take the pan from the oven, remove the chicken to a plate and tent with foil.
Set the pan on the stove above medium/high heat and add the cream to the sauce. Bring the sauce to a boil and stir till it thickens slightly. Season with pepper and salt to taste.
Serve the chicken with the sauce spooned over the top and garnish with the lemon slices and herbs.