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Ingredients
Method
- 4 whole chicken thighs
- 450g chestnut mushrooms
- 1 tbsp olive oil
- 1 chopped shallot
- 3 chopped garlic cloves
- 2 tsp wholegrain mustard
- 450ml chicken stock
- 150ml single cream
- 10g chopped chives
- Cooked rice, to serve
- Preheat the oven to 200C. Place the chicken on a baking tray, season well and roast, skin-side up, for 50 mins. Meanwhile, chop the mushrooms and dry-fry in a pan with a pinch of salt for 5 mins. Reduce the heat, add the oil and the shallot, and cook for 5 mins more. Stir in the mustard and garlic, cook for 2 mins, then add the cream and simmer for 10 mins.
- Stir the chives and some seasoning into the cooked rice, then serve the chicken thighs on top. Pour over the mushroom and cream sauce and scatter with more chives and a good twist of black pepper.
1 hr
4 serving
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