Chicken in lemon sauce

Ingredients for 4 servings:

• 4 chicken legs
• 4 lemon(s), juice, or less if you want less sauce
• salt and pepper
• 4 tbsp butter
• 3 sprig(s) thyme, can also be dried
• 1 cup crème fraîche
• some milk
• some sugar

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

Put the lemon juice in a bowl, season with salt and pepper. Add the chicken pieces and let stand for about 2 hours, turning occasionally. Remove the meat from the marinade, drain well, and pat dry with a paper towel. Heat the butter in a casserole dish and fry the thighs until golden brown. Deglaze the thighs with the marinade and a little water. Remove the thyme from the sprig and sprinkle over the thighs. Bring the dish to a boil, then simmer with the lid on over low heat for about 30 minutes. Remove the thighs, keep warm, and let the sauce reduce slightly. Add the crème fraîche and simmer for 2-3 minutes. Season to taste with salt, pepper, and sugar. If desired, you can thicken the sauce a little with milk. Let the thighs stand in the sauce for a short while. Serve with either baguette or rice.