Description
Tender chicken thighs meet a bright, lemony egg broth that’s rich without feeling heavy. The crispy chicken skin on top adds just the right little bit of crunch, and yes, you’ll want to eat it straight from the bowl.
Ingredients
Units
Scale
- 4 bone-in chicken thighs
- 1/2 cup diced onion
- 1 sprig fresh thyme, or oregano if you prefer
- 1 L (4 1/4 cups) homemade chicken bone broth, or vegetable or beef broth
- Sea salt and black pepper, to taste
- 2 large eggs
- 2 tbsp fresh lemon juice
- 4 tbsp olive oil
- 1 tsp butter, optional if crisping the chicken skin separately
Instructions
- Preheat the oven to 380⁰F (193⁰C). Place 4 bone-in chicken thighs on a parchment-lined baking sheet and bake for about 30 to 35 minutes, or until the chicken is cooked through and the skin is crisp. Set the chicken aside to rest, then remove the crispy skin and chop it into small pieces for the garnish.
- While the chicken cooks, add 1 L (4 1/4 cups) chicken bone broth, 1/2 cup diced onion, 1 sprig fresh thyme, sea salt and black pepper to a pot.
- Bring it to a gentle boil, then reduce the heat and simmer for about 5 minutes, just until the onion softens.
- In a medium bowl, whisk 2 large eggs with 2 tbsp fresh lemon juice until well combined. Slowly whisk about 1/4 cup of the hot broth into the egg mixture. Keep whisking as you add another 1 cup of hot broth in a slow, steady stream. This gradual tempering is important because you want silky eggs, not scrambled eggs floating around in your soup.
- Slowly pour the tempered egg and broth mixture back into the pot while stirring constantly. Cook over low to medium-low heat, stirring continuously, until the broth thickens slightly and becomes silky. Don’t let it come to a boil at this stage. If it gets too hot, the eggs can curdle.
- If you prefer to boil the chicken instead, remove the skin first and add 4 bone in chicken thighs, 1/2 cup diced onion and 1 sprig of fresh thyme to 1 L (4 1/4 cups) broth. Simmer gently for about 20 minutes, or until the chicken is cooked through.
- Remove the chicken and, if you want the crispy skin garnish, fry the reserved skin in 1 tsp butter until crisp, then chop it up.
- Place 1 chicken thigh in each serving bowl and pour about 1 cup of the hot lemony egg broth around the chicken. Top with the chopped crispy chicken skin and drizzle each serving with 1 tbsp olive oil.
- Serve as is for a low-carb meal, or spoon the broth and chicken over cooked rice or pasta if you’d like something more filling.
Notes
Prepared, tried, and tested by Sean
