Juicy Chicken Thighs with Herb Sauce

Ingredients

• 1 onion
• 1 Carrot
• 150 g celery root
• 1 Garlic clove
• 1 bay leaf
• 1 sprig rosemary
• 4 chicken thighs
• 1 onion
• 1 garlic
• 2 tbsp butter
• 1 tbsp flour
• 150 ml dry white wine
• 1 handful freshly chopped herbs (e.g. chervil and parsley)
• 100 g crème fraîche
• 2 tbsp chopped almonds
• 1 tbsp Lemon Juice
• Salt
• pepper (ground)
• half a lemon slice
• chervil

Instructions

1. 1.

   Peel the onion, carrot, celery root, and garlic; dice them. Bring about 1.5 l water to a boil with the bay leaf and rosemary in a pot.

2. 2.

   Rinse the chicken thighs, pat dry, and remove the skin. Place them in the water, reduce heat, and poach for about 40 minutes in simmering water.

3. 3.

   For the sauce, peel and finely dice the onion and garlic. Sauté in hot butter until translucent. Stir in flour and deglaze with wine. Remove a small amount of broth (about 200 ml) and add it back. Let thicken gently for about 10 minutes. Then remove from heat, fold in herbs, crème fraîche, almonds, lemon juice, salt, and pepper.

4. 4.

   Remove the thighs from the broth, drain, and arrange on a plate. Spoon some sauce over them and serve the remainder separately with lemon slices and chervil garnish.