These fragrant mushrooms marry perfectly with cream and thyme to give an opulent dish.
Serves 4
Ingredients:
25g/1oz salted butter
1 tablespoon olive oil
8 corn fed chicken thighs, skin on
1 bunch fresh thyme
200g/7oz woodland mushrooms (or use button chestnut mushrooms), roughly chopped.
270ml double cream
1 fat clove garlic, crushed
1 teaspoon salt and freshly ground black pepper.
Method:
Preheat the oven to 350°F, 190°c:180°c fan, Gas mark 4.
Take a large frying pan and place over a medium heat. Add the olive oil and butter and once melted add half of the thyme. Let this infuse for a minute then add the chicken thighs, skin side down in batches and fry until golden brown, around 10 minutes. Remove from the pan and drain on absorbent paper before placing in an ovenproof dish.
Place the thighs in the oven and cook for 20 to 25 minutes until cooked through.
In the meantime, drain the excess oil from the frying pan, reserving around 1 tablespoon. Add the mushrooms with the remaining thyme and fry gently for 3 to 4 minutes until soft and golden then add the crushed garlic and cook for a further minute.
Add the cream, season with salt and freshly ground black pepper and simmer gently for a few minutes until the cream reduces slightly. Remove from the heat, discard the thyme and keep the sauce to one side.
When the chicken is cooked, remove from the ovenproof dish and place back into the frying pan. Return to a low heat and spoon over the sauce until it is warmed through.
Serve immediately.