Thirteen Spice Skillet Chicken Thighs with Creme Fraiche
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Prep Time
6 mins
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Cook Time
6 mins
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Total Time
41 mins
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Servings
3 -4 servings
Thirteen Spice Skillet Chicken Thighs with Creme Fraiche
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Only 6 minutes prep time and easy clean up, this Thirteen Spice Skillet Chicken Thighs with Creme Fraiche is a super easy, yet sophisticated weeknight meal.
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Ingredients
- 6 bone in skin on chicken thighs
- 2 tablespoons Old Bay seasoning
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon unsalted butter
- 1 tablespoon vegetable oil
- 1 cup chicken stock
- Juice of 1 lemon
- 4 oz Crème Fraîche*
- 2 tablespoons chopped basil plus more for serving
Instructions
- Pat the chicken thighs dry, then place in a large ziplock bag. Add the Old Bay Seasoning and the pepper, then seal the bag and shake to coat the chicken with the spices.
- In a large skillet over medium-high heat, melt the butter with the vegetable oil. Add the chicken, skin side down. Cook until browned, about 5 minutes.
- Flip the chicken over, then add the chicken stock and the lemon juice. Continue to cook until a thermometer inserted in the chicken registers 165ºF, 20-30 minutes.
- Remove the chicken to a plate. Turn the heat down to low and add the creme fraiche and basil. Allow the sauce to heat through, about 2 minutes. Add the chicken back to the pan and spoon the sauce over. Sprinkle with additional basil and serve.
Notes
- *I ended up using 8 oz of creme fraiche because we like things saucy. Feel free to add more if wanted.
- Adapted from The Quick Six Fix
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