Chicken thighs with spring vegetables & a creamy garlic parmesan sauce

Name: Chicken thighs with spring vegetables & a creamy garlic parmesan sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 6
Ingredients: 100 g/3½ oz fresh or frozen podded broad beans; juice of ½ lemon; 150 g/5½ oz fresh or frozen peas; 100 g/3½ oz fresh or frozen podded broad beans; 6 stems of asparagus (English if possible), cut into 1-2cm/½-¾in pieces; 150 g/5½ oz fresh or frozen peas; sea salt and freshly ground black pepper; 100 g/3½ oz spinach; chives, finely chopped, to serve; sea salt and freshly ground black pepper; 1 recipe quantity Crispy Parmentier Potatoes, to serve; 2 tbsp olive oil; 6 large chicken thighs; 1½ tbsp butter; 1 onion, finely diced; 3-4 garlic cloves, finely sliced; 2 sprigs fresh thyme; 100 ml/3½ fl oz/scant ½ cup white wine (optional); 100 ml/3½ fl oz/scant ½ cup Chicken Stock; 200 ml/7 fl oz/scant ¾ cup double (heavy) cream; 50 g/1¾ oz freshly grated Parmesan cheese

Preparation info

Serves
6

Difficulty
Easy
Ready in
45 min

Appears in

The Good Chicken Cookbook

By Marcus Bean

Published 2024

About

Chicken things are one of my favourite parts of the chicken. They are packed full of flavour and work perfectly in this recipe combined with seasonal vegetables and a creamy garlic and Parmesan sauce - absolutely delicious.

Ingredients

2 tbsp olive oil
6 large chicken thighs
1½ tbsp butte

Main course
Gluten-free

Method

Preheat the oven to 180°C fan/350°F/Gas 4.

Heat 1 tablespoon of the oil in a large oven-proof frying pan over a medium heat. Add the chicken thighs to the pan, skin side down, and season the tops with salt and pepper.