• 2 teaspoons plain flour
  • 8 large boneless, skinless chicken thighs, halved
  • 25 g (1 oz) butter
  • 1 onion, chopped
  • 300 ml (½ pint) chicken stock
  • several rosemary sprigs
  • 200 g (7 oz) chestnut mushrooms, sliced
  • 4 tablespoons crème fraîche
  • salt and pepper

Season the flour with salt and pepper. Toss the chicken pieces in the flour.

Melt the butter in a frying pan on the hob and fry the chicken pieces and onion for 5 minutes or until beginning to brown. Pour in the stock, stir through and bring to the boil. Transfer to a casserole dish and add the rosemary, mushrooms and a little salt and pepper. Cover with foil and place on the lower rack of the halogen oven.

Set the temperature to 200°C (392°F) and cook for 40 minutes, removing the foil for the last 5 minutes of cooking time. Remove from the oven and stir in the crème fraîche. Check the seasoning and serve with celeriac and potato mash and seasonal vegetables.

Like This? Try These
More on Food