Categories: chicken, main dish, paleo

Ingredients

• 6 to 8 bone-in chicken thighs, seasoned generously with salt and pepper
• 1 tablespoon oil
• 2 tablespoons butter
• 8 cloves garlic, skin left on
• 1 cinnamon stick
• 10 fresh sage leaves
• Zest from one lemon
• 2 cups whole cream

Directions

1. Preheat oven to 375º F.

2. Using a vegetable peeler or paring knife, remove the yellow peel from most of the lemon, being careful to leave the white pith behind. Use a knife to cut the pieces of peel into thin strips.

3. In an ovenproof skillet that will fit all the chicken, heat the oil over medium-high heat. When the oil is hot, add the chicken, skin side down. When the chicken is nicely browned, flip it over. Carefully tilt the skillet and pour some of the oil out, leaving only a thin layer.

4. Add the butter, garlic, cinnamon stick, sage leaves and lemon zest. Right when the butter just begins to turn brown, pour in the cream. Bring the cream to a gentle boil and then put the skillet in the oven.

5. Cook, uncovered, for 45 minutes, until the chicken is done and the sauce is bubbly and thickened.

6. If needed, add a little salt to the sauce before eating.

Email to a friend | Print this recipe | Back