| Prep Time: | 5 mins |
| Cook Time: | 25 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
Nutrition Facts (per serving)
| Calories | 897 |
| Fat | 68g |
| Carbs | 8g |
| Protein | 67g |
Nutrition Facts
Servings Per Recipe 4
Calories 897
| % Daily Value * | |
| Total Fat 68g | 88% |
| Saturated Fat 35g | 176% |
| Cholesterol 422mg | 141% |
| Sodium 670mg | 29% |
| Total Carbohydrate 8g | 3% |
| Dietary Fiber 1g | 3% |
| Total Sugars 5g | |
| Protein 67g | 133% |
| Vitamin C 2mg | 3% |
| Calcium 353mg | 27% |
| Iron 3mg | 15% |
| Potassium 801mg | 17% |
The daily percentage is based on a 2000-calorie diet. Your daily dose can be higher or lower depending on your caloric needs.
** Nutritional information is missing from all ingredients. Ratings are based on available nutritional data.
(-) If you are following a restrictive diet, please consult your doctor or registered dietitian before making this diet for your own consumption.
Ingredients
- 2 kilos boneless, skinless fowl thighs
- salt and freshly ground black pepper to taste
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- ⅓ cup thinly sliced shallots
- 1 ½ cups heavy cream
- 1 (5.2 ounce) package deal shallot and chive cheese unfold (such as Boursin)
- chopped fresh chives (Optional)
Directions
Pat bird thighs dry with paper towels and season with salt and pepper.
Heat butter and oil in a huge nonstick skillet until butter is melted. Add pro hen thighs and cook dinner until well browned, about 5 minutes.
Turn hen and continue cooking approximately 2 mins.
Sprinkle sliced shallots over the bird thighs, cowl, and decrease heat to low. Continue cooking till an immediately-examine thermometer inserted into the middle of the thighs reaches a hundred sixty five stages F (74 degrees C), eight to 9 minutes extra.
Remove fowl to a plate or serving platter and maintain heat.
Stir cream into the pan drippings and add Boursin, breaking it into pieces. Increase warmness to medium. Stir and prepare dinner until the cheese is melted and the sauce is bubbly, approximately 5 minutes.
Pour sauce over cooked chicken thighs and garnish with snipped chives, if preferred. Serve heat.
