Skinless thighs stewed in cream and cream cheese

The classic version suggests using chicken thighs, but you can replace them with legs or chicken fillets. Why the hips? They are perfect in size, quite tender and cook quickly.

We remove the skin from the thighs beforehand. It turns out to be appetizing and crispy only when baked, and stewed in cream, the skin will simply get wet. We wash the chicken thighs without skin with running water and dry them with paper towels.

In a separate bowl, mix spices that diversify the taste of the finished dish. Combine salt, garlic powder, dry spices to taste, cayenne pepper, smoked paprika and mustard powder in a plate. Mix the spices with a fork so that they are evenly combined.

Sprinkle chicken thighs with a mixture of seasonings from all sides, rub the meat with your hands so that the aroma and taste better impregnate it.

Put the pan on medium heat, pour vegetable oil into it and immediately after it add butter. Two types of oils are needed for cooking evenly, as well as giving the chicken a special taste and aroma.

As soon as the frying pan with oil warms up to the maximum temperature, we spread the chicken. Fry the pieces until golden brown on each side for 3-5 minutes.

As soon as the chicken is fried on all sides, reduce the heat, pour milk into the pan, add cream and cheese. We act in this order. If you first add cream, they will evaporate too quickly and may burn, the same with cheese, so we start pouring the liquid from milk.

Stir the sauce until smooth, it should completely cover the chicken thighs. Simmer the chicken under a closed lid on low heat for 5-7 minutes. During this time, the meat will be stewed in the middle, it will become soft and tender, and the sauce will thicken sufficiently.

We serve the dish hot with any side dish, sprinkled with chopped herbs.

Bon appetit!