An easy recipe for chicken from Nigel Slater. Its best to use sourdough bread for the crumbs.
Ingredients
- 1 medium onion
- 2 tbsp olive oil 2 tbsp
- 50 g butter
- 2 tsp chopped thyme leaves
- 4 free range or organic chicken thighs
- For the sauce:
- 300 ml milk
- 100 ml double cream
- 150 g fresh white breadcrumbs
- 2 tsp chopped thyme leaves
- 2 tsp chopped sage leaves
- leaves sage2 tsp chopped
Servings:
Instructions
- Preheat the oven to 200C fan/gas mark 6. Peel the onion and cut in half, then cut each half into four segments. Put the olive oil and butter in a roasting tin and warm briefly on the hob till the butter has melted.
- Add the thyme leaves, some salt and black pepper and the chicken thighs, skin-side down. Turn them over in the thyme butter so they are nicely coated on both sides, then transfer to the oven and bake for about 35 minutes till golden.
- Warm the milk in a saucepan and set aside. When the chicken is ready, remove it and keep it warm, leaving the roasted onion in place. Put the tin over a moderate flame and pour in the milk, scraping at the bottom of the roasting tin to dissolve any sticky residue from the roasted chicken into the milk.
- Pour in the cream and stir in the breadcrumbs, the thyme and sage and bring to the boil, stirring all the time. Taste for seasoning then serve with the chicken.
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