[There was no particular holiday feast this year. Still, this chicken with herbs and lemon is good enough for a holiday menu, yet it’s also something you could put on the table any time of the year, including Dec. 28th.]
This is an easy recipe – I rarely make a whole roast chicken and this is my go-to recipe whenever I feel like chicken, but not like getting out the big guns. It takes about 25 minutes from start to finish and chances are you won’t even miss the rest of the chicken.
Chicken With Lemon, Thyme and Sage
Ingredients (feeds 4 as a light meal):
- 4 chicken thighs with skin
- 4 slices of lemon, seeds removed
- 8 sage leaves
- 4 small sprigs of thyme
- 2-3 tbsp. flour
- 1 tbsp. olive oil
- 1 small knob of butter
- 1 small glass of white wine
- freshly ground black pepper and salt
- 100ml heavy cream
[in further news, camera issues at Casa LaChev have been resolved]
- Wash the chicken pieces briefly under running water and then pad them dry.
- On a glass cutting board (or on something else you can wash really, really well), spread out the flour, douse the chicken pieces on all sides with flour, shake off excess.
- Gently peel back the skin on one side of each chicken thigh and push two sage leaves and a small twig of thyme into the space. Then smooth the skin back across the meat.
- Heat up the butter and olive oil on high heat in a sufficiently big pan with a lid.
- Place the chicken inside and let it brown a little (I keep the lid on), then turn them around and let it brown a little from the other side, as well.
- Add the white wine, and about the same amount of water. Place a lemon slice on each chicken thigh, cover up, reduce to a gentle simmer and allow to cook, covered, for about 20 minutes. Sometimes, I cut two carrots in slices into the future sauce at this point.
- If the liquid evaporates throughout the cooking process, add water.
- After 20 minutes, carefully remove the chicken pieces from the pan.
- Turn up the heat again, stir in the heavy cream (or not so heavy cream, or sour cream, or whatever you have on hand. My French ancestry makes me prone to believe than anything can be improved by adding alcohol, butter and cream, but that’s just me). Let the sauce bubble up briefly, reduce heat immediately, simmer for another minute, then add the chicken pieces back to the pan for a final minute. Serve (you can fish out the lemon slices beforehand).
- I serve this chicken with rice on the side (just cook that alongside the chicken), but probably pasta or bread works, too.
- Bon appétit!