Juicy chicken thighs in a creamy parmesan sauce.
- 1,5 tbsp olive oil
- 1 tsp paprika powder
- 0,5 tsp cayennepepper
- 1 tsp salt
- 1 tsp cumin
- 1 tsp chiliflakes
- 6 pcs chicken thighs with skin
- 2 pcs shallots
- 5 cloves garlic
- 2 tbsp butter
- 2 dl white wine
- 2,5 dl chicken broth
- 0,5 pcs lemon
- 5 dl whipping cream
- 150 gram Parmesan cheese
- 2 tbsp cornstarch
- salt and pepper
Place the chicken thighs under the grill in the oven while you make the sauce. When the sauce and the chicken are reunited in a pan and allowed to enjoy themselves in the oven, this becomes incredibly good. The dish had probably not been recommended by Grete Roede, but perhaps that is why this is the ultimate cozy food. You can serve this chicken stew with pasta, rice or potatoes. This dish is quite easy to make and you can prepare the pan well before serving and finish with the last baking period just before serving.
Start by cutting the chicken thighs in the middle so you have the upper and lower thighs. I have chicken thighs with bones, but it also works very well with boneless chicken. I prefer chicken with skin as this gives more flavor and crust. Mix together the ingredient for the marinade. Rub the chicken thighs with the marinade and make sure everything is covered. Place the thighs with the skin side up in the pan.
Put the oven on grill function and put the pan with the chicken in the oven. This makes the skin crispy, but they are not finished baking. We will do this together with the sauce afterwards. Be careful not to burn them.
Find a large refractory pan or you can also make the sauce in a regular pan and pour everything into a refractory pan before frying for the last time. Finely chop the shallots and garlic and fry in butter for a few minutes until the onion is shiny and soft.
Pour over white wine and let it almost boil away before adding the chicken broth. Let the chicken broth reduce to almost half before adding the cream. I stir cornstarch into the whipping cream before pouring into the pan. This acts as a starch and the sauce will thicken. You can also use flour together with the butter and onion in the beginning if you prefer. Pour over the whipped cream and let the whole sauce boil and thicken. Grate the lemon peel into the pan and add the lemon juice.
When the sauce has boiled for a few minutes, turn off the heat and add lots of finely grated parmesan. Mix together and season with salt and pepper. It is important to wait to add salt since parmesan cheese has a rather salty taste.
Now place the grilled chicken thighs on top of the sauce and finish by pouring some of the delicious spicy frying fat over the top.
Put the whole pan into a preheated oven at 160 degrees hot air. Let cook for 30 minutes. Finish with a little finely chopped parsley and now the dish is ready! Good luck.