Meat

Ingredients
  • 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
Directions

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.

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