Chicken with Lemon and Thyme

I normally eat chicken breast meat, but the other day I got a package of chicken drumsticks for a pretty good price.  A price I simply could not resist, and so I did what anyone who lives on a limited budged does  . . .  I brought them home with me!



I have always thought of chicken, lemon and thyme as the trinity of flavour perfection when it comes to chicken dishes.  It's a flavour combination that is pretty hard to beat as far as taste goes.



Chicken legs are seasoned, browned and then simmered in a tasty gravy, which is high on flavour and fairly low on fat.  If you skinned the legs, the fat content would go down even more, which can't be bad.  I like to slash the legs so that the flavours really penetrate into the chicken flesh.

 

These are tender, delicious and absolutely loaded with flavour!  We had them with mash and peas  . . .  that is the Toddster's idea of an impossible to resist triune of flavours.   Mash, Peas and Meat . . .  with lotsa gravy sloshed over top.

He is such a meat and potatoes man!

*Chicken with Lemon and Thyme*

Serves 4

Printable Recipe 

Tender, moist chicken in a flavourful lemon and thyme gravy.  Simple ingredients, executed in a simple way, with wowsa results!   

8 chicken drumsticks

1 TBS butter

1 TBS olive oil

1 TBS minced fresh garlic

the finely grated zest of one lemon

1 TBS chopped fresh thyme leaves

1 TBS plain flour

375ml of chicken stock (1 1/2 cups)

1/2 TBS Dijon mustard

the juice of one lemon

sea salt and black pepper to taste 

 

Make several deep slashes into the chicken legs and then season with salt and pepper.  (For a diabetic friendly dish, remove the skin first) Heat the butter and olive oil together in a large skillet with a lid, until foaming.   Add the chicken legs and brown them all over, turning them frequently.  Add the garlic, lemon zest and thyme.   Whisk together the flour stock mustard and lemon juice.  Pour this around the chicken legs in the pan.   Bring to the boil, then reduce to a slow simmer and cover.   Simmer, covered for 25 to 30 minutes until tender.  Place the drumsticks on a serving platter.  Taste and adjust the sauce for seasoning.  Pour this gravy over the chicken and serve.

8 large chicken drumsticks
2 tablespoons butter
1 tablespoon olive oil
1 tablespoon chopped fresh garlic
Grated zest of 1 lemon
2 tablespoons chopped fresh rosemary (2 teaspoons dried may be substituted)
1 tablespoon all-purpose flour
1-1/2 cups low-sodium chicken broth
1 teaspoon Dijon mustard
Juice of 1 lemon - See more at: http://oneperfectbite.blogspot.co.uk/2009/02/chicken-with-lemon-and-rosemary.html#sthash.neWVQRVn.dpuf