Creamy Chicken Bake
This recipes tastes amazing, but is also so easy and quick to make that it makes it a perfect cheat's Sunday roast!
Serves 2
Ingredients:
- 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.
- 300ml cider
- 300ml chicken stock
- 150ml double cream
- 1 tbsp fresh tarragon, chopped
- 1 tbsp fresh chives, chopped
- Salt and pepper
To serve
- Baby potatoes
- British cavolo nero, spring cabbage or seasonal greens
Method:
- 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.
- Heat a frying pan (ideally oven friendly) on a medium heat and melt a knob of butter. Cook your shallots, bay leaves and mushrooms for 4-5 mins until they start to caramelise. Then nestle the chicken thigh, skin side up, in the pan to start cooking.
- Pour in the cider and chicken stock, making sure to deglaze the bottom of the pan. Reduce the heat to a simmer and cook for 10-12 minutes, then pour in your cream.
- Stir in the fresh tarragon and chives, place the frying pan in the oven (or transfer to an oven proof dish, making sure chicken stays skin side up) to finish cooking for 10-15 mins or until the chicken skin is golden and crispy.
- Meanwhile boil some potatoes and wilt some greens to accompany. Season the chicken bake with salt and cracked black pepper.