Friday, July 3, 2015

Chicken Thighs With Lemon Creme Fraiche And Greens

Cheap family meals ideas ... wholesome budget supper for whole family.

 As we are all told, white meat is better for you and dark meat contains too much fat. Consequently, most feel that chicken thighs are too fatty to eat on a regular basis. While it is true that chicken thighs contain twice the amount of fat of boneless, skinless breasts, it is only at a mere 11 grams of fat per 4-ounce serving. That is less than you will find in the same size serving of beef or lamb.

The calories and cholesterol in chicken thighs weigh in at 232 calories and 105 milligrams cholesterol per serving. There is not much difference in the breast meat. It weighs in at 196 calories and 96 milligrams of cholesterol per serving. If you are one who gave up the dark meat of chicken thighs, take heart! You can eat them again - guilt free.



Serves 4

8 boneless chicken thighs
4 tablespoons thyme leaves
1 tablespoon olive oil
Finely grated rind and juice of 1 lemon
1 tablespoon Dijon mustard
2 x 200ml cartons creme fraiche
200g baby spinach leaves
Pepper
Cooked rice or creamy mashed potato, to serve

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1. Season the chicken thighs with plenty of pepper and roll in the thyme leaves. Heat the oil in  a large, heavy-based  frying pan and cook the chicken thighs over a medium heat for 20 minutes until cooked through, turning frequently for the first 10 minutes, then covering with a lid for the final 10 minutes.

2. Add the lemon rind and juice to the pan and toss with the chicken. Mix the mustard into one of the cartons of creme fraiche and then add both carton of creme fraiche to the pan with the spinach leaves. Toss and heat for 2 - 3 minutes until the spinach has wilted and the sauce is hot.

3. Serve with rice or creamy mashed potato.

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