Introduction: Chicken Thighs With Cream Sauce + Sides
I wanted to try cooking chicken thighs with a cream sauce base instead of having it dry like I normally do. So here's my adventures with cooking it with a home-made cream sauce from scratch. Potatoes and corn being an easy recipe, I won't spend too long on that.
For the butter corn:
A bad of frozen corn
Choice of spices ( I used parsley flakes,salt and pepper)
Toss in your preferred amount of frozen corn into a hot pot with salted butter and let it cook. Sprinkle in some salt, pepper and parsley flakes and let the butter take into the corn.
For the baked potatoes:
Baby potatoes for baking
Your choice of spices ( I used cayenne pepper,garlic salt,salt and garlic herbs spice)
Preheat your toaster oven to 375 and begin cutting the potatoes into halves. Put it onto a baking pan with aluminum foil and sprinkle olive oil and the rest of the spices in. Let it bake for about 15 minutes then mix in a little more olive oil and shift through the potatoes so it doesn't stick to the aluminum foil. Let it bake for another 10-15 minutes.
What you will need for the chicken:
Heavy cream or 3% milk
Garlic gloves, diced
Your favorite seasonings (I used black pepper,salt,garlic herbs,thyme and a little Cayenne pepper)
Step 1: Seasoning the Chicken Thighs
Season the chicken thighs with all the spices and seasonings, and some minced garlic, rub it all over and let it sit.
Heat up the frying pan to low-medium heat and put in a table spoon of salted butter and let it melt.
Put in the chicken thighs and let it cook on it's first side for about 8-10 minutes.
Step 2: Let the Skin Crisp
Next, flip the chicken over and add a little more butter if necessary. Let the chicken cook and allow the chicken thighs to develop the rich flavour and crispy skin. I allowed it to cook for about 10 minutes on this other side. Because the thighs are pretty thick, I constantly pressed down with the spatula to allow the natural juices flow out.
Step 3: Begin Cooking the Cream Sauce
Once the chicken looks to be about 3/4 cooked, I poured in the milk(or cream if you have it) with the chicken. Tossing in a little more salted butter and fresh minced garlic allowed for the flavour of the sauce to be rich.
Let the chicken simmer in the sauce for about 6-8 minutes, flipping the chicken occasionally for the sauce to penetrate through.
Step 4: Plate Your Dish
Once the chicken is done, just plate your butter corn and baked potatoes and have yourself a good meal.
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