Lemon Butter Chicken

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Chicken thighs		2
Salt & pepper		as required
Paprika		1 tbsp
Kale		2 handfuls
Butter		3 tbsp
Garlic		3-4 cloves
Lemon juice		1/2
Chicken stock		150ml
Double cream		150ml
Parmigiano reggiano		3-4 tbsp
Rosemary sprig		1
Lemon slices		4

Method

Prep

15min

Cook

20min

Boil the kale for 3 minutes then drain.

Season the chicken with the salt & pepper and paprika and rub in by hand.

Put 2 tbsp butter in a frying pan on high heat. Add the chicken skin side down and fry for 6 minutes until nicely browned all over. Remove to a plate.

Remove the oil from the pan and add 1 tbsp more butter, the finely chopped garlic, the kale from Step 1, the lemon juice and the double cream.

Add the chicken stock and Parmigiano reggiano and rosemary and stir lightly. Return the chicken from Step 3 to the pan and mix with the sauce.

Transfer Step 5 into an oven dish and lay the lemon slices on top. Put in a preheated oven 200C for 20 minutes. Transfer to a serving dish and enjoy!

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