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 (480 ml) buttermilk
- 2 cups (480 ml) heavy cream
- 2 tbsp (30 g) unsalted butter
- 1-2 sprigs of thyme, plus more for garnish
- Garlic cloves from 1 head of garlic, peeled
- 3 tbsp 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