Chicken Thighs Braised with Thyme
Boneless chicken thighs are browned in butter, then braised with stock, onion, ham and thyme until tender. Cloves and allspice add warmth, while a creamy sauce with a dash of lemon juice brings a delicate flavour. Serve with pasta – it is ready in under an hour.
Prep: 15 min
Cook: 40 min
Servings: 4
Energy: 404 kcal per serving
Method
01.
Preparing the meat: Bone the chicken thighs, remove the sinews, rinse them under cold water and season with salt and pepper.
02.
Frying the meat: Heat the butter in a lidded pan and fry the pieces of chicken on both sides. Pour in the stock, add the spices, the chopped onion and the ham cut into small cubes. Cover with the lid and braise until tender.
03.
Adding liquid: During braising, top up with water or the rest of the stock.
04.
Removing the meat: Once the meat is tender, take out the spices and remove the meat from the pan.
05.
Making the sauce: Stir the flour into the cream and use it to thicken the sauce. Simmer briefly, then season with salt, pepper and lemon juice. Towards the end, return the meat to the pan to warm through.
06.
Serving: Serve with pasta.
