I’m still recovering from this, so not a whole lot of jibber-jabber from me today. (You’re crushed, right?) Let’s just get straight to business…
My friend Anne pointed me in the direction of this Lemon Chicken – apparently it was all the rage back in 2006. (You know a recipe is popular when the blogger closes his/her comments for the post.) But I was busy being sleep-deprived after birthing my first kid, and there wasn’t a lot of cooking going on.
I checked it out. Sometimes you can just tell a dish is going to be a winner by the ingredients – Chicken, lemon, butter, and creme fraiche? I didn’t need further convincing. While the Balsamic Lemon Chicken still wears the crown in my house, this is definitely a runner-up.
Further proof that simple meals can, and do, hit it out of the ballpark sometimes. And we are grateful, no? I still haven’t really caught up on my sleep…
So in case you missed this back in 2006 like I did, without further ado, enjoy!
Lemon Cream Chicken
Prep time: 10 minutes
Cook time: 30 minutes
• 1 1/2 tablespoons butter
• 1 1/2 tablespoons olive oil
• 8 chicken legs
• Coarse sea salt
• Freshly ground black pepper
• 4 fresh thyme sprigs
• Grated zest and juice of 1 large lemon
• 1/2 cup creme fraiche
Preheat the oven to 375 degrees. Heat a large ovenproof skillet over medium-high heat. After 3 minutes, add the butter and oil. Season the chicken generously with salt and pepper. Place the chicken, skin side down, in the skillet and brown well, 4 minutes per side.
Scatter a few thyme sprigs over the chicken and transfer the skillet to the oven. Bake for 20 minutes, or until the juices run clear when the chicken is pierced with a fork.
Transfer the chicken to a platter to keep warm and return the skillet to the stovetop over medium heat. Remove all but 1 tablespoon of fat from the skillet. Add the lemon juice, and stir to scrape up any brown bits. Simmer for 1 minute, then add the creme fraiche and stir until melted and bubbling. (If the sauce is too thick, add a tablespoon of water.) Pour the sauce over the chicken and sprinkle with lemon zest, additional pepper, and garnish with fresh thyme sprigs, if desired. Serve hot.
(adapted from The Wednesday Chef)