12 chicken thighs, on or off the bone, skin removed
salt and freshly ground black pepper
2 tbsp olive oil
2 large onions, roughly chopped
2 garlic cloves, crushed
1 tsp caster sugar
25gm/1oz plain flour
300ml/½pint Chardonnay or dry white wine
225gm/8oz small chestnut mushrooms, whole
1 x 400gm can artichoke hearts
2 tbsp full-fat crème fraîche
4 tbsp chopped fresh parsley
1 Season the chicken thighs with salt and pepper. Heat the oil and butter in a large deep frying pan (we use a Le Creuset casserole pan) and brown the chicken thighs all over, using more oil/butter as needed. Lift out onto a plate.
2 Add the onions, garlic and sugar to the oil remaining in the pan and cook over a low heat for about 15-20 minutes until tender.
3 Turn up the heat and allow the onions to brown. Sprinkle in the flour, thoroughly blending, add the wine and stir well. Bring to the boil, stirring until thickened.
4 Return the chicken to the pan with the mushrooms, season and bring to the boil. Simmer (covered) over a low heat, or transfer to a slow oven at 160°C/325°F/Gas 3 and cook with the lid on until the chicken is tender, about 45 minutes.
5 Drain the artichokes, cut them in half, and add to the chicken. Heat through gently then add the crème fraîche, check the seasoning and stir in most of the parsley.
6 Sprinkle with the remaining parsley and serve with creamy mash or basmati and wild rice.
Cook now, eat later
TO PREPARE AND COOK AHEAD
Prepare to the end of step 4. Cool quickly, cover and keep in the fridge for up to 24 hours. Reheat until piping hot, stirring in the artichokes towards the end of reheating. Stir in the crème fraîche and parsley to serve.
Cool quickly and freeze at the end of step 4 for up to 3 months. Thaw overnight in the fridge and reheat until piping hot. Continue with steps 5 and 6.
Recipe From Mary Berry’s Book
'Cook now, Eat Later'