Sherry chicken recipe

Preheat your oven to 200°C/180°C fan/gas mark 6. Season the chicken thighs (2 packs) on both sides with salt and pepper.

Heat a large, non-stick sauté pan over a medium-high heat and add a glug of oil. When the pan is hot, add half the chicken thighs to the pan, skin-side down. Leave to cook undisturbed for 5-7 minutes, until golden brown and crisp. Turn each chicken thigh over and cook for 2-3 minutes and then remove from the pan and pop onto a large oven tray. Repeat with the remaining chicken thighs.

Make sure the chicken thighs are skin side up on the oven tray and pop them into the oven for 20 minutes, until cooked through.

Once all the chicken is out of the pan, make the sauce. Drain off most of the chicken fat in the pan, leaving behind 2 tbsp. Add the shallots (3) to the pan and cook for 2-3 minutes until softened. Add the garlic (4 cloves) to the pan and stir for 2 more minutes. Add the sherry vinegar (3 tbsp) and Fino sherry (150 ml) and let it reduce in the pan, until you are left with a sticky glaze. This will take about 5-7 minutes. Add the chicken stock (1 pouch) and thyme (6 sprigs), and continue to cook until you have a glossy, thickened sauce.

Stir in the crème fraîche (1 tub) and stir well. Simmer for 2-3 minutes and then season to taste with salt and pepper.

Let this sauce simmer for around 2-3 minutes or until it has thickened. Season to taste. Remove the chicken thighs from the oven and add them back to the pan. Serve the sherry chicken into shallow bowls and serve with mashed potato (1 tub). Scatter over the chopped parsley (1/2 bag).