Crispy thyme chicken with mushroom sauce

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Mary Cadogan

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Recipe by Mary Cadogan

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1. Set the oven to a moderate heat. Rub chicken with a little oil and season well with salt and freshly ground black pepper. Strip the leaves from six of the thyme sprigs and sprinkle them evenly over the chicken. Lightly dust with flour (this helps crisp the chicken).
2. Heat 1 tbsp olive oil in a frying pan, add the chicken skin side down and fry for 5 minutes without moving it. Then continue cooking for a further 10-15 minutes, turning regularly, until the chicken is tender and the skin crisp and browned. Remove to a plate and keep warm in the oven.
3. Drain almost all the oil from the pan. Add the garlic and mushrooms and cook over a high heat, tossing the mushrooms until they start to soften. Stir in the cream, the remaining thyme sprigs, and season. Simmer for a few minutes until the mushrooms are cooked, then serve with the chicken. New potatoes, and a simple green salad of Little Gems and rocket leaves lightly dressed with lemon juice and olive oil, are the perfect accompaniment.

Per serving

347 kcalories, protein 35g, carbohydrate 3g, fat 21 g, saturated fat 12g, fibre 2g, salt 0.62 g

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Ingredients

• 4 part-boned chicken breasts, skin on
• 10 sprigs lemon thyme
• 2 cloves garlic , chopped
• 400g chestnut mushrooms
• 142ml carton double cream

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 10 15 mins

Cook 20 mins

Ingredients

• 4 part-boned chicken breasts, skin on
• 10 sprigs lemon thyme
• 2 cloves garlic , chopped
• 400g chestnut mushrooms
• 142ml carton double cream

Per serving

347 kcalories, protein 35g, carbohydrate 3g, fat 21 g, saturated fat 12g, fibre 2g, salt 0.62 g

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