JCrème Fraîche and Coriander Chicken is a modern British recipe for a classic quick to make dish of fried chicken thigh strips in a creme fraiche and coriander (cilantro) leaf sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Crème Fraîche and Coriander Chicken.
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Crème Fraîche and Coriander Chicken: A British recipe for a quick to make dish of fried chicken thigh strips in a creme fraiche and coriander.
Ingredients:
1 tbsp olive oil
6 boneless chicken thighs, skinned
4 tbsp crème fraîche
1 small bunch of fresh coriander (cilantro), coarsely chopped
salt and freshly-ground black pepper, to taste
Method:
Slice each chicken thigh lengthways into three or four pieces each.
Heat the oil in a wok, add the chicken pieces and stir-fry for about 6 minutes, or until cooked through.
Add the crème fraîche and stir with the chicken until melted. Bring to a simmer and cook for 90 seconds more.
Add the chopped coriander and stir into the chicken and crème fraîche mixture to combine.
Season to taste with salt and freshly ground black pepper. Serve immediately, accompanied by mashed potatoes, boiled rice or pasta and a medley of steamed seasonal green vegetables.
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