Chicken Thighs

Our free range chicken thighs we think are really special. Our chickens spend almost all their lives wondering around diverse pastures and native hedgerows. This life on their legs leads to them having strong and well worked legs that creates such spectacular thigh meat. Our chicken thighs are so diverse and brilliant for anything from the barbecue to slow braising. These are also great value and we think the best of all chicken cuts. Our go to!

What you get: 8 thighs (4 packs of 2) · serves 4

How to cook: Preheat a pan over a medium heat. Take your chicken thighs and dry well with a paper towel and season both sides. Once your pan is hot, add a little oil, then place your chicken thighs in the pan skin side down in the pan. Press them down to ensure there is good contact with the skin. Leave them to slowly cook through on the skin side for 8 minutes or until the chicken is cooked most the way through. Flip them to cook for 4 minutes on the other side. Ensure that the centre of the thigh is 72°C before removing. Add a small amount of diced shallots, minced garlic and some thyme leaves to the pan and sweat out. Then add paprika and cook this in before adding some white wine. Finish with some cream for a simple sauce. Add the chicken thighs back into the pan, skin side up, to warm through and serve.