Creamy Lemon Herb Buttermilk Chicken

Name: Creamy Lemon Herb Buttermilk Chicken
Prep time: 20 min
Cook time: 24 min
Total time: 44 min
Yield: 4 servings
Ingredients: 600 g boneless, skinless chicken thighs, cut into bite-sized pieces; 250 g buttermilk, divided; 1 lemon, juiced and zested; 2 cloves garlic; 80 g shallot or small onion, peeled and halved; 20 g olive oil; 200 g chicken stock; 10 g fresh dill, chopped; 10 g fresh parsley, chopped; 1 tsp salt, divided; 0.5 tsp black pepper, divided; 10 g cornflour (optional, for thickening); 20 g cold water (optional, for cornflour slurry)

Thermomix recipe: Creamy Lemon Herb Buttermilk Chicken. Ready in 44 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

600 g boneless, skinless chicken thighs, cut into bite-sized pieces
250 g buttermilk, divided
1 lemon, juiced and zested
2 cloves garlic
80 g shallot or small onion, peeled and halved
20 g olive oil
200 g chicken stock
10 g fresh dill, chopped
10 g fresh parsley, chopped
1 tsp salt, divided
0.5 tsp black pepper, divided
10 g cornflour (optional, for thickening)
20 g cold water (optional, for cornflour slurry)

Instructions

Cut chicken thighs into bite-sized pieces (approx. 2-3 cm). In a non-Thermomix bowl, combine chicken, 150 g buttermilk, juice of half a lemon, 0.5 tsp salt, and 0.25 tsp black pepper. Mix well and marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
Add garlic cloves and shallot/onion to the Thermomix bowl. Chop 5 sec / Speed 5. Scrape down sides of bowl.
Add 20 g olive oil. Sauté 3 min / 120°C / Speed 1.
Add 200 g chicken stock to the bowl. Heat 3 min / 100°C / Speed 1.
Add the remaining 100 g buttermilk, juice of the other half lemon, and the marinated chicken pieces to the bowl. Add the remaining 0.5 tsp salt and 0.25 tsp black pepper. Cook 15 min / 95°C / Reverse / Speed 2. Place the simmering basket on the lid instead of the measuring cup to allow some evaporation.
Pause the Thermomix. Scrape down the sides and bottom of the bowl with the spatula. Check the chicken for doneness and the sauce consistency. If too thick, add a splash of water or stock. If too thin and you prefer a thicker sauce, prepare the cornflour slurry by mixing 10 g cornflour with 20 g cold water in a small bowl.
If using the cornflour slurry, add it through the lid opening. Cook 2 min / 90°C / Reverse / Speed 2.
Add 10 g fresh dill, 10 g fresh parsley, and the zest of the whole lemon to the bowl. Gently stir 1 min / 90°C / Reverse / Speed 1.
Transfer the creamy lemon herb buttermilk chicken to a serving dish. Serve immediately with freshly cooked rice, pasta, or crusty bread.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.