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Chicken thighs with sorrel and shallots
- Prep time:
- 10 mins
- Cook time:
- 45 mins
- Serves:
- 4
A simple dinner on the cheap by Matthew Fort involves just some tender chicken, white wine and crème fraiche
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Ingredients
- 30g Butter
- 8 Chicken thighs
- 3 Shallots, peeled, finely chopped
- 75ml vermouth, or dry white wine
- 2 large handfuls sorrel leaves, sliced into strips
- 2 tbsp Crème fraîche
- 100ml chicken or vegetable stock
- steamed Potatoes, to serve
Method
1. Melt the butter in a large deep pan until foaming, then add the chicken thighs and fry for 2-3 minutes on both sides, or until golden-brown all over. Remove from the pan and keep warm.2. If the butter is burnt, pour out, wipe the pan clean and melt another 30g butter until foaming. Toss in the chopped shallots and fry gently for 3-4 minutes, or until translucent.
3. Pour in the vermouth/white wine and boil over a high heat until the liquid is reduced to a couple of tablespoons. Stir in the sorrel leaves and the crème fraiche.
4. Put the chicken thighs back into the pan and pour the stock over. Poach gently over a medium-low heat for 10-12 minutes, or until the chicken thighs are cooked through.
5. Serve in a shallow bowl with steamed potatoes.
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Latest Comment
I was looking for a recipe using the sorrel I'd grown in my garden. This recipe was easy to make and tasted great. It went splendidly with some lovely Jersey Royal new potatoes.
By the way, I've planted more sorrel!