Prep Time 10 minutes - Total Time 30 minutes - Serves 3
Crisp chicken skin, tender chicken, lemon thyme sauce, do I need to say anymore? This is a quick and tasty meal that the whole family will love.
(You will also find this recipe on page 12 of my book Richard’s Family Favourites click here)
Ingredients
9 boneless, skin-on chicken thighs.
2 shallots, cut in half lengthways and finely diced.
1 garlic clove, crushed.
1 tbsp of fresh thyme leaves.
200 ml of chicken stock.
100 ml of white wine.
2 lemons, juice.
2 tbsps of cornflour.
1 handful of fresh parsley, roughly chopped.
2 knobs of butter.
Method
Put the flour on a plate and season with salt. Take the chicken thighs and place skin face down into the flour, then place to one side.
Over a medium-high heat fry the thighs skin face down in a nonstick frying pan, with a splash of oil and 1 knob of butter. Cook for around 10 minutes or until the skin is crispy and golden. If need be, do this in two batches. Once the chicken skin is nice and crispy remove from the pan and place to one side, skin side up.
Turn down to a low heat and add another splash of oil if need be but you should be ok. Add the shallots along with the fresh thyme, a pinch of salt and fry for 3-5 minutes so they get nice and soft. Add the garlic and fry for another minute.
Next, turn the heat up to high and add the white wine, let that reduce right down, should only take a couple of minutes. Now add chicken stock, lemon juice and let it reduce slightly.
Return the chicken back to the pan but this time skin side up and cook for another 7-10 minutes. In this time the sauce will reduce and thicken. When the chicken is done remove from the pan and place to one side. Take the pan off the heat and add the last knob of butter. Once that’s melted, check for seasoning. Sprinkle the parsley into the sauce, saving a little bit and mix. Return the chicken to the pan, again skin side up and sprinkle with some more parsley, add a few lemon slices and serve with rice.