Hauts de cuisse de poulet au citron et au poivre

Ingrédients

• 8 chicken thighs (skin-on, bone-in)
• 1 tbsp fresh lemon juice
• 1 tsp salt
• 1-2 tsp freshly ground black pepper
• 2 tsp garlic powder
• 2 tbsp butter
• 2 garlic cloves (crushed)
• 2 tsp dried herbs ((Any dried herb mix will work: Herbs de Provence, Italian seasoning or even just dried oregano))
• 1 cup chicken stock
• 1 lemon (sliced)

Préparation

1. 1

   Season the chicken with the lemon juice, salt, garlic powder and pepper.

2. 2

   Heat a large skillet or pan over medium high heat then add the chicken thighs, skin side down. Allow the chicken to cook for 7-10 minutes until the skin is a deep golden brown and the fat has rendered.

3. 3

   Carefully flip the chicken thighs over and allow to cook for another 10 minutes on the other side.

4. 4

   Remove chicken from the pan and set aside.

5. 5

   Add butter, garlic and herbs and allow to cook for 30 seconds before adding the lemon slices and chicken stock. Bring to a simmer then add the chicken thighs back in. Allow to cook for another 10 minutes. You can cover the chicken if you want more sauce or place it in a hot oven to finish cooking.

6. 6

   Serve the chicken with the pan sauce and lemon slices with sides of your choice.