Wild Mushroom & Thyme Chicken

Ingredients

• 8 chicken thighs, bone in and skin on
• Salt and black pepper
• 2 tbsp olive oil
• 30 g butter
• 400 g brown mushrooms, thickly sliced
• 1 onion, finely chopped
• 3 garlic cloves, crushed
• 4 sprigs fresh thyme
• 125 ml dry white wine or chicken stock
• 200 ml fresh cream
• 1 tsp Dijon mustard
• Chopped parsley, to finish

Method

1. 1

   Season the chicken thighs well on both sides and leave to stand for 10 minutes.

2. 2

   Heat the olive oil in a large heavy pan over medium-high heat and brown the thighs skin-side down for 7–8 minutes until deeply golden. Turn, cook 3 minutes more and set aside.

3. 3

   Pour off all but a tablespoon of fat, add the butter and fry the mushrooms hard for 5 minutes until they colour.

4. 4

   Add the onion, garlic and thyme and cook for 3 minutes until soft and fragrant.

5. 5

   Pour in the wine or stock and scrape up everything stuck to the base of the pan. Let it reduce by half.

6. 6

   Stir in the cream and mustard, then return the chicken skin-side up.

7. 7

   Simmer uncovered over low heat for 20 minutes, until the chicken is cooked through and the sauce has thickened.

8. 8

   Scatter with parsley and serve with rice, mash or crusty bread.