LEMON BUTTER CHICKEN

LEMON BUTTER CHICKEN
8 bone-in, skin-on chicken thighs
1 tablespoon smoked paprika
Kosher salt and freshly ground black pepper, to taste
3 tablespoons unsalted butter, divided
3 cloves garlic, minced
1 cup chicken broth
½ cup heavy cream
¼ cup freshly grated Parmesan
Juice of 1 lemon
1 teaspoon dried thyme
2 cups baby spinach, chopped
Preheat oven to 200ºC
Season chicken thighs with paprika, salt and pepper, to taste.
Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat and set aside.
Melt remaining tablespoon butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, Parmesan, lemon juice and thyme.
Bring to a boil; reduce heat, stir in spinach, and simmer until the spinach has wilted and the sauce has slightly thickened, about 3-5 minutes. Return chicken to the skillet.
Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
Serve immediately.
Note
Ek het die toe gisteraand gemaak. Ek het gebraaide uie ook bygevoeg en die suur bietjie balanseer met suiker. Dit was nie sleg nie, maar ook nie regtig uitstaande nie.
Foto:  Petro Borchard