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Creamy Garlic Chicken with Asparagus
It’s asparagus season here in the Netherlands. Normally it’s combined with boiled ham but it goes great with chicken and garlicy cream sauce.

Ingredients:
8 deboned chicken thighs (with skin)
500g (1.1lb) asparagus (green and/or white)
250ml (1 cup) cream
50g (1.8 oz) butter
3 cloves of garlic
Handful thyme
Handful chives
Zest of 1 lemon
Salt and pepper
1 tsp sugar
Vegetable oil

Method:
Season the chicken with salt, pepper and lemon zest on both sides
Bake them crispy in vegetable oil and place them in a warm oven to rest (100C / 212F)
Meanwhile, peel and cut the asparagus in pieces of 4-5 cm (2”). Blanche them in water with 1 tsp of salt and 1 tsp of sugar.
Remove the excess fat in the chicken pan, but not all, just until you have 2 tsp left. Add the butter and the blanched asparagus. Now add the garlic, thyme, salt and pepper.
After one or two minutes, add the cream and when that starts to boil, add the chicken with the crispy side up. Cook for another 5-6 minutes. And you are ready. Serve with rice or boiled potatoes.
Enjoy!