I cannot sadly take credit for this recipe. It comes from my great friend “The Culinary Queen of Pimlico” who gave it the name Chicken in Sick. Fear not, this recipe is far from revolting, and actually should be called Chicken in heaven…but that just wouldn’t be as memorable would it!
For 6 people:
- 12 chicken thighs, skin on bone in
- 1 onion
- 2 large handfuls of thyme
- 4 cloves of garlic
- 12 rashers of pancetta or lardons
- 100ml of double cream
- 1 large glass of white wine
- 1 large glass of chicken stock
Heat your oven up to 180 first. Once that job is done, get browning the chicken, about three thighs at a time so that the skins turn a gorgeous golden brown. Then whack them in an ovenproof dish and scatter fresh thyme all over them. Be generous.
In the same frying pan drain away most of the chicken fat, and then throw in a sliced onion and cook in a little leftover chicken fat for a couple of minutes. Whack in the diced pancetta and cook until it begins to crisp before adding the garlic and cooking for a few more minutes. Throw this mixture on top of the chicken.
Using the same pan again, simmer the stock and wine for about 2-3 minutes, before stirring in the cream and then pouring over the chicken.
Cook for half an hour in the oven so that the chicken thigh skins are crisp on top and the sauce is gently bubbling. Serve with salad and rice.
I love this recipe as it require minimal washing up, tastes amazing and is perfect for a Friday night dinner party after a hectic working week. YummaNumma if you ask me.