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Chicken thighs, skin on bone in
3 1/2 oz
sprigs Thyme, Fresh
Salt & black pepper
Double cream, Heavy
Add a drizzle of olive oil to a large non-stick pan over medium-high heat. Place in chicken thighs skin side down and fry until crispy. Season with a heavy pinch of salt & pepper, then flip. Turn down to medium heat, season again, then fry until white through the centre. Remove from pan and pour out excess fat.
Add Pancetta and fry until it begins to brown. If there’s excess fat then drain (a couple of tsp left is fine) then add your shallots and fry until soft. Add garlic and fry for a minute or so longer, just until it catches colour.
Pour in chicken stock, cream, honey, both mustards and stir to combine. Add thyme and allow to simmer until it begins to thicken. Season to taste, then add chicken thighs back in the pan.
a) Chicken Thigh Cooking Time - Completely dependent on the size of your thighs, but for a medium sized thigh you're looking at 5-8minutes each side. Also, make sure they only just cooked through; they will carry on cooking as they rest and further when added back in the sauce. Just make sure the juices are running clear after the final cut.
Elaine Sanchez • 2022-02-28