My mommy came for a visit a few weeks ago and she brought my nephew with her. I’m always excited to have my mommy over and show her a little country hospitality. She loves it here. All she does during her is sit outside. Literally.
I knew I wanted to try this recipe because it reminded me of a meal someone made for me with stewed chicken. I’m also a fan of lemon chicken. This recipe was a hit and I used fresh herbs and veggies from my garden.
I served it over rice with fresh sautéed green beans. I also doubled the recipe for the sauce because I used a few more pieces of chicken. The sauce got thicker and creamier and we slopped it up over rice. Try it!
Ingredients: Recipe slightly adapted from themotherhuddle
*I used two pans with 5 chicken pieces each
10 bone in chicken thighs, skin removed
1/2 cup flour
3/4 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
8 tbsp butter
2 cups chicken broth
2 cups of heavy cream
6 tbsp of lemon juice
1 large onion, sliced
Combine in a large Ziploc or plastic bag flour, salt, pepper, garlic powder. Throw a couple of pieces of chicken in the bag and shake to coat with flour mix.
In a large, DEEP frying or saute pan brown 5-8 chicken pieces in one pan in 4 tbsp of butter until both sides are nice and brown. (I used 4 tbsp of butter per 5 pieces of chicken)
Add 1 cup of broth, 3 tbsp of lemon juice, half the onion and 1 cup of cream to one pan of 5-8 pieces of chicken. (I added the broth, cream and lemon juice to each pan in the same measurements. If your pan can fit 10 pieces of chicken add it all)
Cover and simmer for thirty minutes until chicken is tender and sauce cooks down a bit. Season with 1tsp of salt to taste and garnish with a bunch of fresh parley.
My guys like thick sauce with their rice so I took some of the sauce out (1/2 cup) and added some cornstarch for a more gravy like sauce.
Serve over riced or mashed potatoes and enjoy!