Description
Before roasting, the chicken is tenderized in flavorful buttermilk. Use the leftover poaching liquid to make a delicious garlic and buttermilk cream sauce.
Ingredients
Scale
- 2 cups buttermilk
- 2 cups heavy cream
- 2 Tbsp unsalted butter
- 1–2 sprigs of thyme, plus more for garnish
- Garlic cloves from 1 head of garlic, peeled
- 3 Tbsp parmigiano-reggiano
- 4 chicken thighs, bone-in
- Salt and pepper
- Juice from half a lemon
Instructions
- In a large pot, add the buttermilk, heavy cream, butter, thyme, garlic cloves, and parmigiano-reggiano and stir to combine. Season both sides of the chicken with salt and pepper and add to the pot. Bring the mixture up to a simmer. Cover with a lid, leaving it open just a small crack. Cook over low heat for an hour and a half, stirring the mixture every once in awhile (stir around the chicken). Remove the chicken and place on a baking sheet, skin side up. Remove all but 2-3 cloves of the garlic and discard along with the stem of the thyme.
- Boil the poaching liquid over medium high heat, whisking occasionally, for about 20 minutes or until the sauce has thickened enough to coat the back of a spoon. It will look like the sauce will never thicken – but after about 15 minutes, the sauce will begin to get thick. If you want, you can strain the sauce (I did not). Transfer the sauce into a bowl and whisk in the lemon juice and season to taste with salt and pepper, keep warm until ready to serve.
- Preheat the oven to 450 degrees. Place the chicken thighs in the oven skin side up and roast for about 20-25 minutes, or until the skin is brown and crispy. Serve immediately with a little of the sauce on top of the chicken thighs or on the side. Garnish with chopped thyme.
- Category: Main