Keyword black pudding, chicken, chicken thighs, chicken thighs and black pudding, one pan meal, one pot meal
Prep Time 5 minutesminutes
Cook Time 35 minutesminutes
Total Time 40 minutesminutes
Servings 4people
Author Pipers Farm
Cost £
Ingredients
6boneless chicken thighs (free range, high welfare)
1tspoilve oil
1onion, sliced
5bay leaves
250mlcider brandy
100mlchicken stock
2slices black pudding, good quality
100mldouble cream
sea salt and freshly ground black pepper for seasoning
Instructions
Preheat the oven to 180C
Season the chicken thighs all over with a good pinch of salt.
In a large casserole dish, heat the oil and add the chicken skin-side down.Cook for approx. 5 mins or until the skin is golden brown. Then flip them over and cook the chicken for a minute to seal it. Set to one side.
In the same pan, with a lower heat, add the onions and bay leaves and gently cook the onions until soft and translucent.Increase the heat and pour in the cider brandy and scrape all the brown sticky bits and deglaze the plan. Now, add the chicken stock and reduce it slightly for about 6 minutes.
Add the chicken thighs back to the pan and place pieces of black pudding around the chicken thighs. Place the pan into the oven and cook for 25 minutes, until the thighs are tender. Check the liquid from time to time and if it is looking a little dry, add a splash more stock.
Remove from the oven and place over medium heat. Add the cream and simmer for 5 minutes, until the sauce thickens. Serve.