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Chicken In Lemon Chive Sauce
The chicken combines so well with the tangy lemon sauce, it’ll be a recipe that you’ll come back to again and again.
- 2 tbs butter
- 8 each bone-in chicken thighs skin removed
- salt and freshly ground black pepper
- 1 large onion roughly chopped
- 1 tbs flour
- 10 oz hot chicken stock
- 2 lemons, zest and juice
- 4 tbsp full-fat sour cream OR creme fraiche
- 3 tbsp snipped fresh chives
Melt the butter in a large frying pan over a high heat, add the thighs and brown all over until golden. Season with salt and pepper and then remove with a slotted spoon and set aside.
Add the onion to the pan and fry for 3 minutes. Sprinkle in the flour, add the hot stock and bring to the boil, stirring all the time.
Add the rind and juice of the lemons, and return the thighs to the pan. Season again and bring to the boil. Cover and simmer over a low heat for about 35-45 minutes, or until the thighs are tender.
Stir in the sour cream and nearly all the chives.
Serving: 1g | Calories: 556kcal | Carbohydrates: 15g | Protein: 55g | Fat: 31g | Saturated Fat: 11g | Cholesterol: 214mg | Sodium: 340mg | Potassium: 221mg | Fiber: 2g | Sugar: 4g | Vitamin A: 350IU | Vitamin C: 32.7mg | Calcium: 36mg | Iron: 0.6mg