Not only is this recipe easy to prepare and quick to cook, but it tastes amazing and feels a bit like a cheat's Sunday roast! James makes the most of seasonal vegetables including salad potatoes, mixed British mushrooms and more.
- 4 free range skin on boneless chicken thighs
- 4 cloves of garlic
- 8 sprigs of fresh thyme
- 50g butter
- 2 shallots, peeled and halved
- 4 bay leaves
- 200g mixed mushrooms, roughly sliced. Why not try our Shiitake and Chestnut mushrooms.
- 300ml cider
- 300ml chicken stock can
- 150ml organic double cream
- 1 tbsp fresh tarragon, chopped
- 1 tbsp fresh chives, chopped
- Salt and pepper
- Preheat your oven to 180˚C. Start by sliding a clove of garlic under the skin of each piece of chicken thigh along with a sprig of thyme. Then drizzle with a little oil and season with salt and pepper.
- Cook your shallots, bay leaves and mushrooms for 4-5 mins in a knob of melted butter until they start to caramelise. Then nestle the chicken thigh in the pan to start cooking.
- Deglaze the pan and pour in a can of cider followed by chicken stock. Reduce the cider and stock for 10-12 mins by simmering and then pour in your cream.
- Stir in the fresh tarragon and chives, then place the dish in the oven to finish cooking for 10-15 mins or until the chicken skin is golden and crispy.
- Meanwhile boil some new potatoes and wilt some kale to accompany. Season the chicken bake with salt and cracked black pepper.