Chicken Thighs with Herb Sauce and Vegetables

Ingredients

• 4 chicken thighs
• 1 Tbsp clarified butter
• 150 g Sour cream
• 1 lemon (juice)
• 1 Tbsp starch
• thyme (basil, sage and rosemary, 1 tbsp each, all chopped)
• 1 lemon
• 2 small zucchini
• 1 small eggplant
• olive oil
• 3 tomatoes
• 1 Garlic clove
• salt (freshly ground pepper)
• 200 g long-grain rice

Instructions

1. 1.

   Season chicken thighs with salt and pepper, sear them in a roasting pan on all sides, then bake at 180°C for about 40 minutes until cooked through.

2. 2.

   Bring sour cream, lemon juice and herbs to a boil in a small saucepan, stirring well.

3. 3.

   Whisk starch with 1 tbsp water until smooth, stir into the sour cream mixture, bring to a simmer while stirring, season with salt and pepper.

4. 4.

   Boil rice in twice the amount of lightly salted water, then cover and let it steam on low heat for about 20 minutes.

5. 5.

   Blanch tomatoes, peel, quarter, core and cut into pieces.

6. 6.

   Peel garlic and finely chop.

7. 7.

   Wash, trim zucchini and eggplant, slice them, sauté in a large pan with hot olive oil until browned, season, remove and keep warm.

8. 8.

   Finally, sauté garlic, add tomatoes, cook for a few minutes, then add zucchini and eggplant slices and mix together.

9. 9.

   Serve chicken thighs with rice and vegetables.