Prep 5 mins
Cook 30 mins
Developed for RSC #15. Crazy simple but oh soooo good!!!
- 2 lbs chicken thighs
- 1⁄3 cup all-purpose flour
- 2 cups chicken broth
- 1 head roasted garlic
- 4 ounces cream cheese
- 1 teaspoon dried thyme, ground
- 1 lemon, zest & juice
- salt & pepper
- Season chicken on both sides with salt & pepper. Fry chicken thighs in 12" (cast iron preferred) skillet. If there's skin, you won't need additional fat. If they're skinless, you may want a touch of oil. Remove to plate when cooked through.
- Add flour & whisk until smooth. Add roasted garlic, cream cheese, thyme, lemon zest & juice. Whisk until smooth & bring to a boil. Add chicken thighs back to pan. Cook for a few minutes; taste for seasoning & add additional salt & pepper if necessary.
- Enjoy over rice or noodles.
There was a tussle in rating this going from a 2 to a 4 so we settled on a 3 but I upped it to a 4 for I feel if I had used thighes that is were it would have been but I used chicken breasts (due to the DH's dislinke of thigh) and though they were moist my main problem was with the sauce. I feel that 1/3 cup of flour is way too much (cut that back to 1 1/2 to 2 tablespoons maximum) as even with oil that I had left in the pan from cooking the chicken breasts barely moistened the flour but I went ahead but in the end I had to sieve the mix to get a smooth sauce which was flavourful but for our tastes would cut back on the thyme. Still a good recipe that I thank you for Elmotoo, made for Recipe Swap 62 Aussie/Kiwi Recipe Swap March 2012.
This is a very tasty recipe and a lovely use of contest ingredients. Two concerns. The instructions are sketchy. For example, they do not mention when to add the chicken stock. I put the stock and flour in a jar and shook to blend. Then poured into the pan at the beginning of step 2. I also thought the recipe called for too much flour. By the time the cream cheese melted, the sauce was thicker than I hoped for. That said, this is a delicious recipe. Thanks for sharing your creativity.
Made and reviewed for RSC #15. The stars should be 4, the overall verdict was 3 1/2 -- the directions were not always clear and the flavour (for us) didn't quite deliver apart from garlic. I did use oil in the pan, although I used 8 skin on, bone-in chicken thighs. Didn't want the meat sticking to the pan. Also, I used seasoning on the thighs which contained a little hot pepper and some fine crushed coriander seeds. Fortunately I'd roasted 2 heads of garlic a day earlier when the oven was hot (bit of a waste of power to turn on the oven just for a head of garlic). Chef, you forgot a step, it seems -- like saying to add the broth to the flour in the pan and whisking ... I squeezed out the garlic cloves into the sauce, although there was no instruction to do so. The end result was tasty and garlicky, and I loved the lemon juice and zest although DH thought there was something missing. I know that cream cheese was one of the listed ingredients, but if you ever edit this recipe after the contest, I think that sour cream will work better. All in all a tasty dish, which we liked! Thanks!