Poulet à la Crème with Ginger and Soy

Ingredients

• 1 lb boneless skinless chicken thighs
• 3/4 cup heavy cream
• 2 tbsp soy sauce
• 1 tbsp fresh ginger, grated
• 3 cloves garlic, minced
• 4 sprigs fresh thyme
• 1 tbsp unsalted butter
• 1 tbsp olive oil
• 1/4 cup chicken broth
• 1 1/2 cups cooked white rice
• 1/4 tsp black pepper(optional)

Instructions

1. 1

   Pat the chicken thighs dry and season lightly with pepper. Heat olive oil and butter in a large skillet over medium-high heat.

2. 2

   Sear the chicken 4-5 minutes per side until golden brown and cooked through (165°F internal). Transfer to a plate and tent loosely with foil.

3. 3

   Reduce heat to medium. Add garlic and ginger to the skillet and cook 1 minute until fragrant, scraping up browned bits.

4. 4

   Pour in chicken broth and soy sauce, add thyme sprigs, and simmer 2 minutes to reduce slightly.

5. 5

   Lower the heat and stir in the heavy cream. Simmer gently 3-4 minutes until the sauce thickens enough to coat a spoon. Return the chicken and any juices to the pan and warm 1-2 minutes.

6. 6

   Serve the chicken and sauce over warm cooked rice, garnished with thyme leaves.