Hauts de cuisse de poulet crémeux au citron et aux herbes (Instant Pot ou mijoteuse)

Ingrédients

• 6-8 bone-in skin-on chicken thighs, or a combination of thighs and drumsticks
• 1 1/2 teaspoons sea salt, divided
• 1 teaspoon dried rosemary or 1 tablespoon fresh rosemary, chopped
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
• 1/2 teaspoon ground black pepper
• 2 tablespoons unsalted butter, ghee, or dairy-free butter alternative
• 2 tablespoons garlic-infused olive oil or extra virgin olive oil + 2 garlic cloves, minced (if not needing low FODMAP)
• 1 teaspoon lemon zest
• 1/3 cup lemon juice, freshly-squeezed (from about 1 large lemon) - see note for low FODMAP
• 1/2 cup chicken bone broth (homemade or store-bought), low FODMAP if needed
• 1/2 cup heavy cream, lactose-free if needed, or coconut cream
• 2 teaspoons tapioca flour or 1/2 teaspoon xanthan gum
• 2 teaspoons cold water (omit if using xanthan gum)
• For Garnish (Optional): lemon slices, thyme sprigs

Préparation

1. 1

   Season Chicken: In a small bowl, whisk together 1 teaspoon of the salt, rosemary, thyme, and pepper. Dry chicken with paper towels and sprinkle both sides with the spice mixture. Reserve any remaining seasoning.

2. 2

   Sear Chicken: Heat butter or ghee and garlic-infused olive oil or extra virgin olive oil in an Instant Pot (in Sauté mode) or a large skillet over medium heat if using a CrockPot. Place chicken thighs skin-side down and sear for 5 minutes (2 minutes if using drumsticks) or until it releases easily without ripping the skin, then flip and cook 2 minutes more. If using an Instant Pot, sear in two batches if needed to avoid overcrowding. Transfer to a plate. If using garlic: add and sauté until it becomes fragrant, about 30 seconds, stirring constantly.

3. 3

   Deglaze: Hit “Cancel” in the Instant Pot. Add lemon juice and chicken broth and scrape up the browned bits with a plastic spoon or spatula. Stir in lemon zest, the remaining ½ teaspoon of salt, and any leftover seasoning. If using a slow cooker, carefully transfer everything to it now.

4. 4

   Cook:

5. 5

   Instant Pot: Return chicken, scraping any remaining juices from the plate into the pot with a spatula (leave no flavor behind!), seal lid, and pressure cook for 10 minutes. Quick release. Open the lid and remove chicken to a platter. Check the temperature of the thickest thigh with an instant read thermometer. Chicken must reach an internal temperature of at least 165°F (75°C) to be safely consumed.

6. 6

   Slow Cooker: Add chicken, scraping any remaining juices from the plate into the slow cooker with a spatula (leave no flavor behind!), cover, and cook on low for 4 hours, on high for 2 hours, or until the internal temperature of the chicken is at least 165°F (75°C). Remove chicken to a platter (30 min prior to the end of cooking if using tapioca flour to thicken the sauce).

7. 7

   Make and Thicken Lemon Cream Sauce: Stir in heavy cream or coconut cream. To thicken:

8. 8

   Instant Pot: Press "Sauté." In a small bowl, whisk tapioca flour with cold water to make a slurry. Slowly whisk the slurry into the sauce and cook until thickened, about 1 minute. Alternatively, simply sprinkle xanthan gum over the sauce and whisk until thickened, about 1-2 minutes. Press "Cancel."

9. 9

   Slow Cooker: Turn to high heat. In a small bowl, whisk tapioca flour with cold water, then slowly whisk into the sauce. Return chicken to the sauce, cover, and cook for 30 minutes until the sauce has thickened. Alternatively, sprinkle xanthan gum over the sauce and whisk until thickened, 1-2 minutes. Add chicken back to the sauce and cook until the sauce is heated and bubbling.

10. 10

    Serve: Spoon sauce over chicken and serve over mashed potatoes, white rice or cauliflower rice (if not low FODMAP) for a Keto / low carb option. View "What to Serve with Lemon Herb Chicken" section above for more options.