Creamy Wild Garlic Chicken

Serve with rice, noodles or potatoes

Main

Ingredients

• 2 tsp herbes de Provence
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1/3 tsp sea salt
• 1 tsp freshly milled black pepper
• 2-3 garlic cloves, peeled and finely minced
• 6 bone-in, skin-on chicken thighs
• 2 tbsp chicken schmaltz or butter
• 2 shallots, finely chopped
• 120ml water
• 120ml heavy cream
• 200g wild garlic (or spinach)

Steps

1. Mix the herbes de Provence, olive oil, Dijon mustard, apple cider vinegar, sea salt, black pepper and minced garlic together, whisking until emulsified.
2. Add the chicken thighs and leave to marinate at room temperature for 30 minutes. If marinating for longer, put them in the fridge.
3. Heat a heavy-bottomed pan. Once hot, add the chicken schmaltz or butter and let it melt.
4. Add the chicken thighs, skin-side up, leaving behind as much of the marinade as you can. Reserve the marinade. Brown for 2-3 minutes
5. Flip and cook the chicken thighs for about 5 minutes on skin side until golden brown.
6. Remove chicken from pan, set aside
7. deglaze pan with a little white wine, add the chopped shallots and sauté for 5 minutes.
8. Add the reserved marinade and the water, put chicken back. Cover the pan and cook for 15 minutes, turning the thighs halfway through, until they reach an internal temperature of 74C/165F.
9. Remove the chicken to a plate.
10. Add the cream to the pan and stir well into the cooking liquid.
11. As soon as the sauce starts to thicken, gradually add the wild garlic and cook, stirring often, until wilted.
12. Return the chicken and any juices from the plate to the pan.
13. Cook for another couple of minutes until everything is heated through.

Notes

• you can use Italian herbs, oregano or thyme instead of herbes de Provence
• spinach works in place of wild garlic
• mushrooms would also be a good addition