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.