|8||chicken thighs, skin on, bone in|
|2||sprigs of thyme|
|8||spring onions, sliced|
|2||garlic cloves, peeled and sliced|
|30ml||dry sherry (optional)|
|650ml||hot chicken stock|
|A knob of butter|
|4||little gem lettuces, halved lengthways|
|250g||fresh peas (or frozen, defrosted)|
|A squeeze of lemon juice|
|Crusty bread, to serve|
Rub the chicken with the thyme sprigs, a glug of oil, and seasoning.
Heat a large casserole dish over a high heat and sear the chicken thighs, skin-side down, for 5 minutes, until they’re lovely and golden.
Turn them over, reduce the heat to medium, then add the spring onion and garlic. Sauté for 5 minutes, then add the sherry and cook for 1 minute.
Pour the hot chicken stock into the dish, bring to a simmer, then cover and cook for 30 minutes, until the chicken is cooked and tender.