Yield: 2 serves | Time: 20 – 30 minutes | Calories: 155 kcal per 100 grams
- 400 grams of chicken thighs (bones removed)
- 10 grams of butter
- 2 tbs of olive oil
- a pinch of salt
- pepper to taste
- nutmeg to taste
- half a glass of white wine
- a sprinkling of thyme
Step 1 – Cut the garlic into small pieces or slices and put them in a pan to brown with 2 tablespoons of olive oil. Cover with a lid and cook over medium heat.
Step 2 – Once the garlic is browned put the chicken thighs in the pan, cover it and leave them for 10 minutes over medium heat.
Step 3 – Add half a glass of white wine and leave it to simmer, raising the heat. Once the alcohol has evaporated reduce the heat to medium again. Add salt, pepper, thyme and nutmeg to taste, cover and leave it for 10 – 15 minutes.
Step 4 – Turn the thighs on the other side and sprinkle as well with salt, pepper, thyme and nutmeg. Cover and leave it for 10 – 15 minutes.
Final step – Add 10 grams of butter and pour it over the thighs using a pastry brush. The thighs are ready to eat when both side are nicely browned
If you notice that there is not enough cream, during the cooking add half a glass of water. It will help not to burn and therefore ruin the thighs.
They can be served with a side of roasted potatoes or vegetables.
In case you have leftovers, you can keep them for 2 or 3 three days in the fridge.