Pan-fried Creamy Chicken Thighs

This is a nice and quick mid-week cook that can be on the table in less than 20 minutes from when you start cooking it.

  • 4 chicken thighs
  • 180g fresh pasta, such as taglatelli
  • 1 tbsp sunflower oil
  • 300ml double cream or 150ml double cream + 150ml gravy or vegetable stock
  • 1 tsp dijon mustard
  • 1 tsp wholegrain mustard
  • 10g fresh basil, finely chopped
  • 1 tsp dried tarrgaon

  1. Ahead of time, put the chicken thighs on a rack over a baking tray and season with salt and pepper.
  2. Put the chicken thights in the fridge, uncovered, for at least 4 hours, to help dry them and brine them for flavour.
  3. When ready to cook, put on some water to boil for pasta and follow the instructions on the packet - taglatelli works great.
  4. While the pasta water pre-heats, put the sunflower oil in a frying pan and heat over a medium-high heat for a few minutes.
  5. When the oil is starting to shimmer, put the chicken thighs in the pan, place a bacon press (or another, smaller, frying pan) over the top and cook for 4 minutes.
  6. Once the 4 minutes are up, flip the chicken thighs over and place the bacon press back on top and cook for a further 3 minutes, or until the center reads 74 degrees Celsius on an instaread thermometer.
  7. Remove the thighs from the frying pan and place in a dish and cover, allowing them to rest.
  8. Put the double cream (or cream and gravy/stock) and mustards into the frying pan and reduce the heat to low.
  9. Scrape any crispy bits off the bottom of the pan and stir into the sauce as you bring it to a low simmer.
  10. Simmer the sauce for a couple of minutes before adding the herbs, stiring well and then serving.
  11. To serve, place the pasta into bowls, the put the chicken thighs on top and finally pour the sauce over it all - serving with a green veg such as runner beans or broccoli.
Serves 2.

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