Heat 1 tbsp olive oil in a large casserole dish over a medium high heat. Chop 300g boneless, skinless chicken thighs into 3cm pieces. Season with salt and pepper and cook for 5-7 minutes or until they begin to brown. Add 1 chopped onion, 2 chopped celery stalks, 2 chopped carrots, 1/2 tsp dried rosemary and 1/2 tsp dried thyme and cook for 2-3 minutes. Turn the heat to high, add 1.2l chicken stock and use a wooden spoon to scrape any sticky bits from the bottom of the pan. Bring to a boil, then reduce the heat to a simmer and cook for 8-10 minutes. In a small bowl, whisk together 2 tbsp of flour with 4 tbsp of the soup from the pot. Return this mixture to the pot and stir well for 2-3 minutes to thicken. Add 1 x 400g packet of gnocchi and cook for 2-3 minutes. Add 100g peas and cook for another 5 minutes. Taste and add salt and pepper as necessary.
Harissa chicken with scalloped potatoes
Preheat the oven to 190°C/170°C/gas mark 7. Line the bottom of a large roasting tin with parchment paper. Using a mandolin or a sharp knife, slice 900g potatoes about 1/4cm thick. In a bowl, toss the potatoes with 2 tbsp olive oil and some salt and pepper. Arrange in an overlapping layer on the parchment. Place potatoes in the oven for 15 minutes. In the same bowl, combine 2 tbsp harissa, 2 tbsp olive oil, 1 tsp ground cumin, 3 crushed garlic cloves, and a pinch of salt. Place 8 boneless, skinless chicken thighs on a chopping board and use the tip of a sharp knife to make 2-3 slits in the top of each piece. Add the chicken to the bowl and rub with the harissa mixture, rubbing it into the slits. Remove the potatoes from the oven and arrange the chicken over the top. Roast for an additional 25 minutes until completely cooked throughout. Serve with a salad or green vegetables.
Honey, chilli and lime chicken thighs
Preheat the oven to 190°C/170°C/gas mark 5. In a bowl, whisk together the juice of 2 limes, 2 crushed garlic cloves, 1 tbsp chilli powder and 2 tbsp honey. Set aside. Pat 8 skin-on, bone-in chicken thighs dry with kitchen paper and season both sides. Heat 2 tbsp olive oil in an ovenproof pan over a medium-high heat. Add add the chicken, skin side down and brown for 4-5 minutes, then flip over and brown the other side for 3-4 minutes. Remove from the heat, pour the honey-lime mixture over everything and place the pan in the oven. Bake for 25-30 minutes or until the chicken is completely cooked throughout. Serve with rice.
Slow cooker chicken ragù
Finely chop 2 carrots, 1 celery stalk and 1 small onion. Place in a slow cooker along with two bay leaves and 60ml white wine. Stir to combine. Arrange 8 boneless, skinless chicken thighs on top, then add 600g tomato and basil sauce. Cover and cook on low for 6-8 hours. Once fully cooked, break the chicken thighs apart with two forks. Season with salt and pepper to taste. Cook 350g pasta to al dente. Drain and toss with a knob of butter, then add the chicken and its sauce and stir gently to coat. Serve topped with grated Parmesan.
Lemon and garlic chicken
Preheat the oven to 180°C/160°C/gas mark 4. Pat 8 bone-in, skin-on chicken thighs dry with kitchen paper and season on both sides. In a large ovenproof pan with high sides and a lid, melt 2 tbsp olive oil and a knob of butter over a medium-high heat. Brown the chicken thighs on both sides. Remove from the pan and set aside. Add 5 crushed garlic cloves and 3 chopped shallots to the pan and cook over a medium heat for 2-3 minutes until soft. Add the juice of 1 lemon and 250ml chicken stock and use a wooden spoon to scrape any sticky bits from the bottom of the pan. Bring to a simmer and return the chicken thighs to the pan. Cover with the lid and place in the oven for 20 minutes, then remove the lid and cook for an additional 15 minutes until the chicken is completely cooked throughout. Transfer the chicken to serving plates and drizzle with the cooking liquid. Serve with mashed potatoes.
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