Serves 4 / Prep time: 10 minutes / Cook time: 40 minutes
Chicken is a staple food in many households because it combines so well with many other ingredients and its mild flavor is a favorite even among picky eaters. If your budget allows, look for organic grass-fed chicken at your local grocery store because it tastes better than the meat from factory-farmed birds. Organic grass-fed chicken also contains more vitamin A and omega-3 fatty acids.
4 bone-in, skin-on chicken thighs
Freshly ground black pepper
2 tablespoons butter, divided
2 teaspoons minced garlic
½ cup Herbed Chicken Stock
(page 141)
½ cup heavy (whipping) cream
Juice of ½ lemon
Sea salt
1. Preheat the oven to 400°F.
2. Lightly season the chicken thighs with salt and pepper.
3. Place a large ovenproof skillet over medium-high heat and add 1 tablespoon of butter.
4. Brown the chicken thighs until golden on both sides, about 6 minutes in total. Remove the thighs to a plate and set aside.
5. Add the remaining 1 tablespoon of butter and sauté the garlic until translucent, about 2 minutes.
6. Whisk in the chicken stock, heavy cream, and lemon juice.
7. Bring the sauce to a boil and then return the chicken to the skillet.
8. Place the skillet in the oven, covered, and braise until the chicken is cooked through, about 30 minutes.
A CLOSER LOOK
Chicken thighs often get overlooked when next to the more
popular breasts, but they have more flavor and are juicier. Thighs are also less expensive than chicken breasts and are a smart choice at least once per week for people on a budget.
PER SERVING
Calories: 294; Fat: 26g; Protein: 12g; Carbs: 4g; Fiber: 1g;
Net Carbs: 3g; Fat 78%/ Protein 17%/ Carbs 5%