- 4 part-boned chicken breasts, skin on
Chicken's many plus points - its versatility, as well as the ease and speed with which it…
- 10 sprigs lemon thyme
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 2 cloves garlic, chopped
Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…
- 400g chestnut mushrooms
The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…
- 142ml carton double cream
Set the oven to a moderate temperature (160C-180C/gas 3-4). 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).
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.
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.