Poulet aux herbes

Ingrédients

• 2 Pounds Chicken Thighs (Bone-in with skin or boneless, skinless which is what I usually use.)
• Salt and Pepper (to taste)
• 2 teaspoons Cardamom (ground)
• 1/2 teaspoon Cloves (ground)
• 2/3 Cup Chicken Broth
• 1/3 Cup Buttermilk
• 1/4 Cup Cilantro Leaves
• 1/4 Cup Dill Leaves

Préparation

1. 1

   Toss the chicken with all of the spices.

2. 2

   Heat oil in a skillet over medium high heat and cook the chicken, skin side down until browned and then turn over and brown on the other side.

3. 3

   Reduce the heat and add the chicken broth and buttermilk. Add a lid.

4. 4

   Cook over medium low heat for 30 minutes or until cooked through. Remove from the heat to rest for 10 minutes with the lid on.

5. 5

   Remove to a platter and top with herbs and any remaining juices from the pan