Tips: Boneless chicken thighs are usually a better value and are tender and flavorful.

Yield:4

1. Remove the skin from the chicken thighs, then cut each into three or four pieces.
   
   
2. Heat the oil in a large frying pan, add chicken and cook for about 7 minutes, turning occasionally until cooked and tender.
   
   
3. Add the creme fraiche to the pan and stir until melted, then simmer for 1-2 minutes.
   
   
4. Add chopped coriander to the chicken and stir. Season with salt and pepper to taste, and serve immediately with mashed potatoes, rice, or steamed green vegetables.
   
   
5. A feel good recipe.