While winter is definitely my favorite, I do always love those first few brisk days in March when you can drive with the windows down during the day, yet the temperature drops enough during the evenings so you can still enjoy those warm and cozy meals. These roasted chicken thighs are absolutely perfect for that kind of weather. It’s similar to my recipe for Crispy Chicken Thighs with Caramelized Shallots (click here for the recipe), but because of the lemon juice, buttermilk, and lots of garlic, they have two completely different flavor profiles – you won’t be able to get enough of this buttermilk cream sauce, trust me.
Buttermilk Poached and Roasted Chicken with Garlic Cream Sauce
- Total Time: 60 minutes
- Yield: 4 servings 1x
Description
Tender chicken thighs are poached in buttermilk and roasted to perfection, served with a rich garlic cream sauce made from the poaching liquid.
Ingredients
- 2 cups buttermilk
- 2 cups heavy cream
- 2 tablespoons unsalted butter
- 1-2 sprigs of thyme, plus more for garnish
- Garlic cloves from 1 head of garlic, peeled
- 3 tablespoons parmigiano-reggiano, grated
- 4 chicken thighs, bone-in
- Salt and pepper, to taste
- Juice of 1 lemon
Instructions
- Preheat your oven to 375°F (190°C).
- In a large pot, combine the buttermilk, heavy cream, butter, thyme, garlic cloves, and parmigiano-reggiano. Stir to combine.
- Season both sides of the chicken thighs with salt and pepper. Add the chicken to the pot, ensuring they are submerged in the liquid.
- Bring the mixture to a gentle simmer over medium heat and poach the chicken for 20 minutes.
- Remove the chicken from the pot and place it in a roasting pan. Pour a small amount of the poaching liquid over the chicken.
- Roast the chicken in the preheated oven for 20-25 minutes, or until the skin is golden brown and crispy.
- While the chicken is roasting, return the pot with the poaching liquid to the stove and bring it to a simmer. Reduce the sauce until it thickens, about 10-15 minutes.
- Add the lemon juice to the sauce and stir to combine.
- Serve the roasted chicken with the garlic cream sauce drizzled over the top and garnish with additional thyme if desired.
Notes
For a richer flavor, let the chicken marinate in the buttermilk mixture overnight before poaching. The sauce can be made ahead of time and reheated before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 650
- Sugar: 4
- Sodium: 300
- Fat: 52
- Carbohydrates: 8
- Fiber: 0
- Protein: 35
- Cholesterol: 180
Frequently Asked Questions
How do I ensure my chicken thighs get crispy while poaching them in buttermilk?
To achieve crispy chicken thighs, after poaching them in buttermilk, make sure to pat them dry thoroughly before roasting. This helps to create a nice crust when they are placed in the oven.
What can I substitute for buttermilk in this recipe?
If you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for about 5 minutes before using it in the recipe.
How can I adjust the garlic cream sauce if I want a milder flavor?
To make the garlic cream sauce milder, you can reduce the amount of garlic used and cook it gently to soften its flavor. Additionally, adding more cream can help balance out the garlic intensity.
Sounds great! The only thing to me that sounds off is making a sauce that had raw chicken sitting in it simmering on low heat. I’m gonna make a separate ‘Alfredo’ sauce just to be on the safe side. :)