A simple dinner recipe for Roast Chicken Thighs – with rosemary, mushrooms and white beans
8 chicken thighs, skin on
salt and freshly ground black pepper
1/2 Tbsp olive oil
1/2 Tbsp butter
400g mixed mushrooms, roughly chopped
2 whole cloves garlic
1 tsp dried tarragon (or 1-2 sprigs fresh rosemary)
2 tsp Dijon mustard
¼ cup chicken stock or hot water
1/2 cup fresh cream (optional, alternatively add a little more stock/white wine/natural yoghurt)
1 cup frozen peas
1 tin white beans (cannellini), drained
1 Tbsp lemon juice
1 heaped tsp lemon zest
fresh parsley, for serving
Season the chicken with salt and pepper.
To a large pan over medium-high heat, add the olive oil or butter and, when hot (or the butter starts to foam), add the chicken thighs, skin-side down, and cook for 3–4 minutes, or until the skin is golden and crispy. Cook for 3-4 minutes on the other side, then remove them from the pan and set aside.
Add the mushrooms to the pan, along with a little extra butter and olive oil if necessary, and cook over medium-high heat for 3-4 minutes. Add in the garlic and tarragon and cook for another minute.
Add the mustard, stock (or white wine) and cream (or more stock) – this will pick up all the sticky caramelised bits from the base of the pan, which is where all the flavour will be (it’s called ‘deglazing the pan’). Simmer for 2–3 minutes or until the sauce starts to thicken slightly, then return the thighs to the pan for another 5-7 minutes or until just cooked through. Remove the pan from the heat, stir through the frozen peas and white beans until heated through and set aside to rest for a few minutes before serving.
Serve with a drizzle of lemon juice and a scattering of lemon zest and fresh parsley.
Recipe provided by Sarah Graham, author of three cookbooks and A Foodie Lives Here food blog.