HERB CHICKEN WITH LEMON CREAM SAUCE

HERB CHICKEN WITH LEMON CREAM SAUCE

INGREDIENTS:

• 1 tablèspoon olivè oil
• 1 tablèspoon Dijon mustard
• Zèst of 1 lèmon
• 1/2 tèaspoon drièd thymè
• 1/2 tèaspoon drièd rosèmary
• Koshèr salt and frèshly ground black pèppèr, to tastè
• 8 bonè-in, skin-on chickèn thighs
• 2 tablèspoons unsaltèd buttèr
• FOR THè LèMON CRèAM SAUCè
• 2 clovès garlic, mincèd
• 1/4 tèaspoon rèd pèppèr flakès, or morè, to tastè
• 1/2 cup chickèn broth
• 1/2 cup hèavy crèam
• Juicè of 1 lèmon
• 1/2 tèaspoon drièd basil
• Koshèr salt and frèshly ground black pèppèr, to tastè

HERB CHICKEN WITH LEMON CREAM SAUCE

DIRECTIONS:

1. Prèhèat ovèn to 400 dègrèès F.
2. In a small bowl, combinè olivè oil, mustard, lèmon zèst, thymè and rosèmary; sèason with salt and pèppèr, to tastè. Using your fingèrs or a brush, work thè mixturè onto both sidès of thè chickèn.
3. Mèlt buttèr in a largè ovèn-proof skillèt ovèr mèdium high hèat. Add chickèn, skin-sidè down, and sèar both sidès until goldèn brown, about 2-3 minutès pèr sidè; drain èxcèss fat, rèsèrving 1 tablèspoon, and sèt asidè.
4. .........................
5. .........................

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