- Serves: 4
- Cook Time: 45 minutes
- Prep Time: 10 minutes
- Effort: easy
- 30 g butter
- 8 chicken thighs
- 3 shallots, peeled, finely chopped
- 75 ml vermouth, or dry white wine
- 2 large handfuls sorrel leaves, sliced into strips
- 2 tbsp crème fraîche
- 100 ml chicken or vegetable stock
- steamed potatoes, to serve
1. Melt the butter in a large deep pan until foaming, then add the chicken thighs and fry for 2-3 minutes on both sides, or until golden-brown all over. Remove from the pan and keep warm.
2. If the butter is burnt, pour out, wipe the pan clean and melt another 30g butter until foaming. Toss in the chopped shallots and fry gently for 3-4 minutes, or until translucent.
3. Pour in the vermouth/white wine and boil over a high heat until the liquid is reduced to a couple of tablespoons. Stir in the sorrel leaves and the crème fraiche.
4. Put the chicken thighs back into the pan and pour the stock over. Poach gently over a medium-low heat for 10-12 minutes, or until the chicken thighs are cooked through.
5. Serve in a shallow bowl with steamed potatoes.
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