Braised Chicken Thighs

I love comfort food and this dish definitely falls into that category. 

A few weeks ago I was watching the fabulous Donal Skehan cooking this dish and had to give it a go.

This is my version of the recipe because I wasn't feeling too well when I was shopping and forgot the vegetables but I can say it is a dish that everybody in our home really enjoyed and have asked for it to be done again. That's a sure sign that this is a great little recipe to have up your sleeve for those days when you don't know what to make or are in a complete hurry. You can check out the full recipe here along with some other great recipes at the Donal Skehan Blog.

Try it out for yourself and let me know what you think. I served it with some plain boiled rice and a little glass of wine for myself.

Ingredients

1 tblsp olive oil

100g streaky bacon, chopped

6 boneless chicken thighs

1 tblsp butter

Grated zest of 1 lemon

Glass of white wine

Thyme 

50ml chicken stock

6 spring onions, trimmed and sliced

Method

1. Heat the oil in a large frying pan over a high heat. Add the bacon pieces and fry until crisp.

2. Add the chicken thighs and fry on each side until golden and crisp.

3. Add the butter and allow it to foam, then stir in the lemon zest and fry it in the butter.

4. Pour in the wine and then add the thyme and chicken stock.

5. Add the spring onions.

6. Cover with a lid and simmer for about 10 minutes until the chicken is cooked through.

Serve with boiled rice or fresh crusty bread.