Dark beer-marinated chicken thighs with onion jam

Method

1. Whisk the mustard, treacle, sugar, lemon juice, pepper and salt together in a bowl. Stir in the ale, garlic and herbs.

2. Slash the chicken thighs through to the bone in several places with a sharp knife. Place the thighs into the ale marinade and put in the fridge for a minimum of 2 hours or overnight. Turn in the liquid from time to time.

3. While the chicken is marinating, make the onion dressing and onion jam; mix the onions with the caster sugar and salt, and leave to stand for about 4 hours.

4. Carefully strain off the onion juice and reserve.

5. Put the onions in a pan with the 2 tbsp of olive oil and 100ml of water. Cook gently to make a soft and pulpy jam. Season with salt and pepper. Set aside.

6. For the dressing, mix the onion juice with enough olive oil to make a dressing. Add salt, pepper and lemon juice to taste.

7. Heat a griddle pan or barbecue and preheat the oven to 180C/gas 4. Drain and dry the chicken pieces, brush with a little olive oil and cook on all sides until golden and branded. Place in the oven for about 10 minutes until cooked right through.

8. To serve, place a spoonful of the onion jam on each plate, top with two chicken thighs. Dress the mix of leaves and serve along side the thighs.