this meal was a delicious surprise that grew from almost nothing in just under 35 minutes. leaving the supermarket with organic chicken thighs and some bimi, i really wasn’t sure what i was going to dream up but this certainly wasn’t on my agenda before i scanned the fridge to check for supporting ingredients. not having enough time to roast the chicken i decided to poach it in something, so set about creating a base flavour complimentary to a nice rich piece of chicken.


throw (literally) the bacon garlic and rosemary into a hot oiled pan and add a good grind of black pepper. add the chicken thighs and brown on all sides for a few minutes.

pour in a slug of white wine (not too much), turn down the heat, cover and simmer for about 10 min. this is where i tasted the jus for the first time to see how the flavour was developing and if i needed to add anything to balance it out. it was great, just slightly thin in body so i added a tiny bit of brown sugar and a teaspoon of cream fraiche to round it out. continue to simmer uncovered for a few minutes to reduce the jus a little. serve with smashed potatoes (they do a great job of soaking up the jus and taste amazing) and something green, today i have gone for bimi.

organic chicken thighs
organic bacon pieces
white wine
brown sugar
black pepper
cream fraiche

smashed potatoes

boil new potatoes whole, skin on until very soft. drain and add some salt, pepper and creme fraiche. cover the pan and shake vigorously to smash up the potatoes and mix in the cream fraiche. you can also use a potato masher, but i like to leave them quite chunky.

cream fraiche
salt and pepper