Creamy Lemon Butter Chicken
10:29 AM
Yesterday was definitely a day of "restoration" for me! I finally took the time to restore my maternal grandfather's cast iron skillets I found last year (talk about procrastination). Restoring the skillets meant a lot to me.
- My grandfather loved to cook. Maybe that's where I get it from. He was a Spice King and could make a dish that would make you scream.
- Restoring the pots meant I didn't have to purchase any.
- Most importantly, family heirlooms, vintage finds, and DIY's have become a favorite of mine.
Before the restoration process.
Back to the dish, when I came across this Creamy Lemon Butter Chicken recipe initially on Pinterest, I quickly pinned with the intent to try and never did. I have the habit of getting "tired" of chicken dishes and wanting something different. Then, I saw it again on Tasty's page and it looked amazing. Maybe the video gave me that extra, umph!
I am one that despises going to the grocery store before cooking. Don't get me wrong, I love the grocery store, but leaving the house is not my thing. Often, I will tweak a recipe with what I have at home to avoid a store run.
The Process:
Here's what I tweaked: Substituted Paprika for Chili Pepper (1 tbs) and Cheyenne Pepper (1/2 tbs). I also did not have a Lemon and used Lime instead. I will be trying this again so and hopefully with the listed ingredients, but I'm sure I will not taste a big difference.
Add butter to skillet and sear chicken on both sides for 2-3 minutes.
Prepare cream sauce and wilt spinach. This process should take no more than 5 minutes. Once spinach is cooked, add chicken back to pan.
Bake for 25-30 minutes.
The recipe:
6 bone-in, skin-on chicken thighs
1 Tbsp. paprika
Salt and pepper to taste
3 Tbsp. unsalted butter
3 cloves of garlic
1/2 cup heavy cream
1/4 cup Parmesan
1 lemon
2 cups baby spinach.
2. Melt 2 Tbsp. butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown. Drain excess fat and set aside.
3. Melt 1 Tbsp. butter in the skillet. Add garlic, stir until fragrant, then add chicken broth, heavy cream, Parmesan, lemon juice, thyme, and stir. Bring to boil, then reduce heat to low.
4. Stir in spinach, simmer until spinach has wilted and the sauce has thickened. Return chicken to the skillet.
5. Bake at 400˚F / 200˚C for 25 minutes.
6. Serve.
-Enjoy
If you need a visual, here's the video.
1 comments
Good post !! Can you do a post on how you restored the pots ?
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