Crispy Lemon Fusion Chicken
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 2 cloves garlic, finely chopped
- 1 grated lemon, juice and rind of
- 2 teaspoons Dijon mustard
- 1 teaspoon fresh thyme leave, plus
- 4 sprigs fresh thyme leaves
- 8 boneless chicken thighs, with skin on
- 3 tablespoons cornflour
- 100 ml white wine
- 100 ml chicken stock
- salt & freshly ground black pepper
directions
- Mix together the garlic, lemon rind, mustard, thyme leaves and some salt and pepper.
- Season the chicken thighs, then pull the skin back from the flesh.
- Spread with the mustard mixture, then stretch the skin back into place.
- Season the cornflour with salt and pepper then roll the chicken thighs in the mixture.
- Set a large non stick pan over a low heat and, when hot, add the chicken thighs, skin side down.
- Cook for 20 minutes without turning until the skin is crunchy and deep golden and the chicken is almost completely cooked through.
- Turn over the chicken, pouring off any excess fat.
- Pour in the wine and lemon juice and add the thyme sprigs, then raise the heat and bubble rapidly for 3-4 minutes.
- Add the stock and simmer for for a further 2-3 minutes until the sauce is smooth and thickened and the chicken is cooked through.
- Serve warm.
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