Ingredients

The following ingredients have 4 Servings
  • 8 chicken thighs
  • ½ onion (finely chopped )
  • 4 garlic cloves (crushed)
  • 4 cups frozen peas
  • ½ cup chicken stock
  • 1 cup sour cream
  • 1 tsp lemon zest
  • 1 tsp chilli flakes
  • 1 tsp fresh thyme
  • 1 tsp lemon juice
  • salt and pepper (to taste )

Instruction

  • Pat chicken thighs dry with paper towels then season generously on both sides with salt.
  • Place into a large, deep pan or skillet then place over medium heat.
  • Allow to cook, skin-side down, for 10-12 minutes, until the thighs are golden brown and crisp.
  • Flip over and cook for another 8-10 minutes or until the chicken is cooked through.
  • Remove from the pan and set aside.
  • In the same pan, cook the onion and garlic until soft and translucent then add the thyme, chilli flakes and lemon zest.
  • Add the peas and pour in the chicken stock. Add the sour cream and stir through then season with salt and pepper.
  • Place the chicken thighs back on top then cook on the stove (or in a hot oven) for another 5-6 minutes until the peas and chicken are cooked.
  • Drizzle with lemon juice, season with salt and pepper and serve.