Farmhouse Chicken Thighs with Fennel, Tarragon & Thyme
- 40 min
Here, a marinade of aromatic herbs, lemon, garlic and white wine or sherry transforms juicy thighs into a wonderfully flavourful dish.
4 organic chicken thighs
Put the chicken thighs, new potatoes, banana shallots, fennel, garlic cloves, sliced lemon, thyme, half of the tarragon, peppercorns, salt and olive oil into a large bowl and toss everything together. Cover and leave to marinade for as long as possible – two hours or more is ideal, so you could do this step in the morning and then get on with your day, or leave in the fridge overnight.
Preheat the oven to 180°C.
Tip the marinated ingredients into a baking tray and pour in 200ml of dry white wine or sherry. Bake in the oven for 30 minutes until the potatoes are soft and golden and the chicken is cooked through.
Remove from the oven and stir through the remaining tarragon, parsley and lemon juice. Serve warm on a big platter with extra fresh herbs to garnish.
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