Chicken thighs in a creamy spicy sauce

Crush the garlic with the flat side of a knife.

Add a few chili rings.

On a mixture of 2 tbsp. l. spoons of vegetable oil and butter, quickly fry thyme and chili, add garlic and fry until golden brown, stirring.

Pour the broth into the garlic and simmer until lightly thickened.

In another pan, fry the drumsticks for 1 tbsp. l. vegetable oil on both sides until golden.

Garlic has evaporated a little and slightly thickened – ready.

Add garlic to chicken thighs.

Add cream with milk.

Add green onions.

Bring to a boil and cover with a lid.

Simmer for 20 minutes over low heat.

Open the lid, adjust for salt, pepper and bring to readiness – I stewed for another 15 minutes.

The sauce has thickened a bit.

Sprinkle with herbs.

Let stand for a while under the lid and serve with or without your favorite side dish).