Chicken with lemon thyme
- 3 tbsp olive oil
- 6 chicken thighs
- 6 chicken drumsticks
- 2 garlic cloves, finely sliced
- 1 unwaxed lemon, halved and cut in to small wedges
- 1 pack fresh cut lemon thyme
- 500ml chicken stock
- 750g Extra Special Elizabeth Potatoes, halved
- 1 sprig mint
- 50g butter
- 1 tbsp chopped fresh chives
- 25g plain flour
Pre-heat the oven to 170C/150C Fan/Gas 3. Heat 1 tbsp of the oil in a non-stick pan and cook the chicken thighs on both sides until golden. Season to taste and put in a casserole dish.
Add the drumsticks to the pan and cook until golden on all sides. Add to the thighs.
Add the garlic, lemon and a handful of lemon thyme. Add the chicken stock and 100ml water. Cover with a lid and cook in the oven for 1 hour 30 minutes, topping up the stock in the dish with water if necessary.
Put the potatoes in a pan, cover with cold water and add a sprig of mint and half of the butter. Over the pan, heat until boiling, then simmer until tender. Drain, discard the mint and sprinkle with the chopped chives.
When the chicken casserole is ready, remove the meat from the stock, set aside and keep warm. Thicken the cooking liquid by mixing the flour and remaining butter together, then whisk it into the boiling stock, one teaspoon at a time, until the gravy has reached your desired thickness.
Put the chicken pieces on to a serving dish and pour over the chicken gravy. Serve immediately with the herby Elizabeth potatoes.