Creamy Lemon Garlic Chicken
1 1/2 lbs chicken thighs, deboned but skin-on
2 tablespoons olive oil
12 cloves garlic, peeled
3/4 cup chicken broth
1/4 cup whipping cream
1/2 small lemon, cut into slices
1/4 teaspoon cayenne pepper
1/4 cup white wine
1/8 teaspoon salt or to taste
1 teaspoon sugar
1 teaspoon chopped Italian parsley leaves
Debone the chicken thighs but keep the skin on.
Heat up a skillet (cast-iron skillet preferred) on medium heat, add 1 tablespoon of olive oil. Pan-fry the chicken until both surfaces become crispy or nicely browned. Remove the chicken from the skillet and set aside.
Add the remaining olive oil and saute the garlic until slightly browned, follow by the chicken broth, whipping cream, lemon slices, cayenne pepper, white wine, salt and sugar. Lower the heat and let simmer. Add the chicken back into the skillet. Reduce the sauce a little bit more. Add parsley, stir well, remove from heat and serve immediately.
SPINACH CREPES WITH CREAMY MUSHROOMS Recipe: Serves 4 Takes 15 mins MAKE WITH Spinach Crepes 1 c dried chickpeas (soaked overnight) 1 c spinach (packed, ~6 large leaves) 2/3 c water 1 tbsp tapioca flour/arrowroot/cornflour 1 tsp baking powder 1/2 tsp sea salt 1 tbsp coconut oil Creamy Sauce 1/2 c cashews (soaked 1-2 hours) 3/4 c water 1/2 shallot 1/2 tsp sea salt Mushrooms 1 tbsp coconut oil...
JUICY Slow Cooker Turkey Breast INGREDIENTS 2 kg / 4 lb turkey breast, skin on, boneless or bone in, single or double breast (if using frozen, thaw it) 1 head of garlic, cut in half horizontally 1 onion (brown, yellow or white), unpeeled, cut in half 5 sprigs of thyme (or 2 tsp dried thyme...