RECIPE FROM NOURISH
Remember the Lightning Chicken from Scrumptious? It was a smash hit, but I’ve taken it up another notch here. This elevated version skips the wine in favour of rich herbs and savoury stock, adding depth of flavour, while a generous burst of lemon zest and juice brings a delightful zing you never knew you needed. Don’t worry: the cream still takes centre stage, ensuring the dish remains as comforting and indulgent as you remember.
It’s amazingly simple to prepare and cook, and just offers a refined twist on a beloved classic. I mean, we can always do better, right? I get older and my recipes get better … and this one is a doozy. Use the smaller or larger amount of chicken depending on how many people you’re feeding
Dietary: Gluten-free (optional), egg-free, nut-free
Prep: 15 minutes
Cook: 30 minutes
Serves: 4–6
Ingredients
- 500g–1kg (1 lb 2 oz–2 lb 4 oz) free-range chicken thighs, boneless and skinless
- 3 tbsp butter, refined (flavourless) coconut oil or avocado oil
- 1 cup chicken stock
- 25g (1 oz) butter or 2–3 tbsp extra virgin olive oil
- 5 cloves garlic, finely chopped
- 2 tbsp lemon juice
- 300ml (10½ fl oz) cream
- 1 tbsp lemon zest
- 12 sage leaves
- 1–2 tbsp chopped fresh thyme leaves (and the soft stalk part)
To
- TO SERVE
- rice, mashed potato or pasta (gluten free if preferred)
- salad or seasonal veges
Method
- If you can, bring the chicken out of the fridge 30–60 minutes before cooking, so it loses its chill.
- Lay the chicken on a board or plate and pat dry all over with paper towels. Season with salt and pepper on both sides.
- Heat a large pan over a medium-high heat. When hot, add the first measure of butter/oil, swish around to coat the pan, then add the chicken (you may need to do this in batches so you don’t crowd the pan). Leave to sizzle until golden brown on one side. Turn over to brown the other side, and repeat with any remaining chicken. Set aside in a bowl.
- Turn the heat down to low. Carefully add ¼ cup of the stock to the pan and let it bubble to deglaze all the cooked-on goodness from the chicken. Pour this over the chicken in the bowl.
- Return the pan to a low heat without rinsing it, add the second measure of butter/oil and garlic and cook, stirring, for a minute or two until the garlic is fragrant and translucent but not browned. Add the remaining stock, then turn the heat up to medium. Return the chicken pieces to the pan along with any juices. Simmer, uncovered, until the liquid has reduced by half (5–10 minutes), then add the lemon juice.
- Add the cream, lemon zest, sage and thyme to the pan and continue to simmer until the sauce is just thick enough to coat the back of a spoon. If it gets too thick, you can add a little more stock to thin it down.
- Taste the sauce, then season with salt and pepper as needed.
- Serve the chicken with rice or mash or pasta, with your choice of salad or seasonal veges on the side.
