8 bone-in chicken thighs (skin on)
2 thyme sprigs
8 spring onions, sliced
2 garlic cloves, sliced
1 ½ tbs dry sherry
50g unsalted butter
4 babycoslettuce, halved lengthways
250g fresh peas (orfrozen, thawed)
Juice of 1/2 lemon
Crusty bread, to serve
– Rub chicken all over with oil and thy me sprigs, then season. Reserve thyme.
– Heat a large casserole over high heat and cook chicken, skin-side down,for 5 minutes or until golden. Turn, reduce heat to medium, then add spring onion and garlic. Cook for 5 minutes or until onion is softened. Add sherry and cook for a further 1 minute or until evaporated. Add reserved thyme and pour over hot stock. Bring to a simmer,then cover with a lid and reduce heat to medium-low. Cook for 30 minutes or until chicken is tender and cooked through.
– Stir in butter, lettuce and peas, and cook for a further 10 minutes or untils oft. Add lemon juice and season. Divide among bowls and serve with bread