Description
Chicken thighs roasted with crispy skin and bathed in a velvety cream-paprika sauce, served with steamed rice. The smoky paprika balances the richness of crème fraîche, while thyme and parsley add freshness.
Ingredients
6 chicken thighs
1 tablespoon olive oil
1 teaspoon smoked paprika
1 tablespoon butter
1 onion, sliced
2 cloves garlic, minced
1/4 cup crème fraîche
2 tablespoons tomato puree
1 teaspoon Dijon mustard
1 sprig thyme
Fresh parsley, chopped
3 cups water
Steamed white rice
Instructions
Preheat oven to 200°C (400°F). Pat chicken dry, season with paprika and salt. Heat olive oil in a skillet, brown thighs over medium heat. Transfer to oven, bake 15 minutes.
Add butter to skillet, sauté onions and garlic until soft. Stir in tomato puree, mustard, crème fraîche, and thyme. Simmer 5 minutes. Add baked chicken, simmer 10 minutes.
Cook rice in water until tender. Garnish with parsley before serving.
Notes
Chickens thighs can be baked upright in a tray to maximize browning
For non-dairy option, substitute crème fraîche with oat-based cream
Paprika can be swapped to sweet paprika for milder flavor
- Prep Time: 15
- Cook Time: 30
- Category: Poulet Faciles pour le Dîner
- Method: Roasting + Simmering
- Cuisine: European
Nutrition
- Serving Size: 1 serving with rice and sauce
- Calories: 550
- Sugar: 4g
- Sodium: 180mg
- Fat: 32g
- Saturated Fat: 12g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 145mg