- Recipes
- Creamy Herb Chicken
Dinner
Creamy herb chicken
Difficulty:
Easy
Prep time:
10 mins
Cooking time:
30 mins
Servings:
5
Ingredients
Chicken
- 1 tbsp Olive oil
- 5 Chicken thighs, bone-in and skin-on
- 2 Garlic cloves, crushed
- 1 tsp Fresh parsley, chopped
- 1/2 tsp Dried thyme
- 1/2 tsp Dried rosemary
- Salt and pepper, to taste
Sauce
- 2 tsp Olive oil
- 1 tbsp Garlic, minced (about 4 cloves)
- 1 tsp Fresh parsley, chopped
- 1/2 tsp Dried thyme
- 1/2 tsp Dried rosemary
- 1 tbsp Dijon mustard
- 1 cup a2 Milk® Full Cream
- 1 tsp Cornflour, mixed with 1 tbsp water
- Salt and pepper, to taste
Garnish
- 2 Spring onions, thinly sliced
- Fresh herbs, to serve (optional)
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Directions
- In a small bowl, combine the crushed garlic, 1 tsp parsley, 1/2 tsp thyme, and 1/2 tsp rosemary. Rub the mixture over the chicken thighs. Season generously with salt and pepper.
- Preheat oven to 180°C (160°C fan-forced).
- Heat 1 tbsp olive oil in a large oven-safe pan over medium-high heat.
- Add the chicken thighs, skin-side down. Cook for 5 minutes each side until golden and opaque throughout.
- Transfer the pan to the oven and cook for a further 20 minutes until the chicken is cooked through (internal temperature of 75°C). Remove chicken to a plate and set aside.
- Return the pan to medium heat. Add 2 tsp olive oil.
- Add the minced garlic, 1 tsp parsley, 1/2 tsp thyme, and 1/2 tsp rosemary. Sauté for 1 minute until fragrant.
- Stir in the Dijon mustard and a2 Milk® Full Cream. Season with salt and pepper.
- Bring to a boil. Add the cornflour mixture to the centre of the pan, stirring quickly until the sauce thickens slightly.
- Reduce heat and simmer gently for 1 minute to thicken further.
- Return the chicken to the pan, spooning sauce over the top.
- Sprinkle with sliced spring onions and extra fresh herbs if desired. Serve immediately.
