This classic French bistro dish is surprisingly simple to make at home. Tender chicken is smothered in a luxurious, peppery cream sauce with a bright finish of lemon and parsley.
Yields: 4 servings
Prep time: 10 minutes
Cook time: 25 minutes
Ingredients
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2 lbs boneless, skinless chicken thighs (6-8 pieces)
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1 tablespoon whole black peppercorns
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Kosher salt, to taste
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2 tablespoons extra virgin olive oil
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2 tablespoons unsalted butter
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2 tablespoons shallot, finely minced
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1 cup chicken broth
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3/4 cup heavy cream
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3 sprigs fresh thyme
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1 tablespoon fresh lemon juice (from about half a lemon)
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2 tablespoons fresh parsley, chopped
Instructions:
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