Pan-Fried Chicken Thighs with Lemon Basil Sauce
Ingredients
- 900 g chicken thigh fillets
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 1 tablespoon dried basil
- 1 tablespoon lemon pepper
- 1 tablespoon onion powder
- 2-3 tablespoons olive oil, for frying
Sauce
- 1 shallot or yellow onion
- 4 garlic cloves, minced
- 25 g butter, for frying
- 1 tablespoon all-purpose flour
- 2 tablespoons tomato paste
- 250 g cherry tomatoes
- 1 chicken bouillon cube (dissolved in 250 ml water)
- 3 dl heavy cream
- 1 lemon, zest and juice
- 1 dl fresh basil, chopped
- Salt and pepper to taste
Preparation
Season the chicken with dried basil, lemon pepper, onion powder, salt, and pepper and massage the spices in thoroughly.
Heat a frying pan with oil over medium-high heat and brown the chicken on both sides for about 2 minutes per side, or until it has a nice sear, then transfer to a plate and set aside as it doesn't need to be fully cooked.
Peel and finely chop the garlic and onion, then sautรฉ them in the same pan for a few minutes until soft, add tomato paste and halved cherry tomatoes, and cook for another minute.
Dissolve the bouillon cube in hot water and pour it into the pan, then add the cooking cream and season with salt and pepper to taste.
Return the chicken to the sauce and simmer everything together for 5-7 minutes, as the sauce will thicken slightly.
Finish by stirring in the lemon zest, juice, and fresh basil.
Serve with rice or pasta.
Notes
This recipe serves 4 and takes 30-45 minutes to prepare.
