Chicken Thighs With Lemon Crème Fraîche & Greens
Licensed from Recipe Guru
©️ Octopus Publishing Ltd
Cook time is 30minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 8 boneless chicken thighs
- 4tablespoons thyme leaves
- 1tablespoons olive oil
- 1 lemon, finely grated rind and juice
- 1tablespoons Dijon mustard
- 2 cartons crème fraîche, x 200 ml
- 200grams baby spinach leaves
- 1 pinch pepper
- 1 cup cooked rice (to serve)
Method
Step 1 of 3
Season the chicken thighs with plenty of pepper and roll in the thyme leaves. Heat the oil in a large, heavy-based frying pan and cook the chicken thighs over a medium heat for 20 minutes until cooked through, turning frequently for the first 10 minutes, then covering with a lid for the final 10 minutes.
Step 2 of 3
Add the lemon rind and juice to the pan and toss with the chicken. Mix the mustard into one of the cartons of crème fraîche and then add both cartons of crème fraiche to the pan with the spinach leaves. Toss and heat for 2-3 minutes until the spinach has wilted and the sauce is hot.
Step 3 of 3
Serve with rice or creamy mashed potato.
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