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.