Roasted Chicken with Buttermilk Cream sauce

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4 chicken thighs, bone-in
2 cups buttermilk
2 cups heavy cream
2 tablespoons unsalted butter
garlic cloves from 1 head of garlic, peeled
3 tablespoons parmigiano-reggiano
1-2 sprigs of thyme, plus more for garnish
salt and pepper
juice from half a lemon


* In a large pot, add the heavy cream, buttermilk, butter, thyme, garlic cloves, and parmigiana. Stir to combine. Season both sides of the chicken with salt and pepper and add to the pot. Bring the mixture up to a simmer. Cover with a lid, leaving it open just a small crack. Cook over low heat for an hour and a half, stirring the mixture every once in a while (stir around the chicken). Remove the chicken and place on a baking sheet, skin side up. Remove all but 2-3 cloves of the garlic and discard along with the stem of the thyme.

* Boil the poaching liquid over medium high heat, whisking occasionally, for about 20 minutes or until the sauce has thickened enough to coat the back of a spoon. It will look like the sauce will never thicken but after about 15 minutes, the sauce will begin to get thick. If you want, you can strain the sauce (I did not). Transfer the sauce into a bowl and whisk in the lemon juice. Season to taste with salt and pepper, keep warm until ready to serve.

* Preheat the oven to 450F.

* Place the chicken thighs in the oven skin side up and roast for about 20-25 minutes, or until the skin is brown and crispy.

* Serve immediately with a little of the sauce on top of the chicken thighs or on the side. Garnish with chopped thyme.

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