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
Units
Scale
- 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