Creamy Lemon Chicken Thighs
6 poultry thighs
6 hen drumsticks
2 teaspoons salt
2 teaspoons floor black pepper
2 teaspoons floor paprika
2 tablespoons salted butter
4 sprigs sparkling thyme leaves
2 cloves minced garlic
2 tablespoons all-purpose flour
½ cup white wine
½ cup poultry stock
½ cup heavy whipping cream
¼ cup grated Parmesan cheese
Preheat the oven to four hundred tiers F (200 tiers C).
Place fowl in a giant bowl and coat generously with salt, pepper, and paprika.
Heat butter in a giant skillet over medium heat. Add rooster to the skillet in batches, skin-side down. Cook till pores and skin is golden and crispy, about two minutes per batch. Remove hen and area into a massive baking dish.
Add thyme and garlic to the skillet. Cook over medium warmth till garlic is aromatic and gently browned, about 1 minute. Whisk in flour slowly into a thick paste. Add wine, stock, lemon juice, and cream and carry to a simmer, about 5 minutes. Add Parmesan cheese and stir till melted. Pour sauce over hen in the baking dish.