- Serves: 2
- Cook Time: 30 minutes
- Prep Time: 20 minutes plus 4 hrs marinating time
- Effort: easy
- 1 tbsp English mustard
- 1 tbsp treacle
- 1 tbsp dark brown sugar
- 1/2 lemon, juice only
- 1 tsp black peppercorns, crushed
- 1 tsp salt
- 200 ml British ale
- 4 cloves garlic, peeled and chopped
- 1 sprigs thyme, leaves plucked
- 1 small bunches basil, chopped
- 4 chicken thighs
- 100 ml olive oil
- mixed leaves, to serve
For the onion dressing and onion jam
- 3 onions, peeled and thinly sliced
- 2 tbsp caster sugar
- 1 tsp salt
- 2 tbsp olive oil, plus more for dressing
- 100 ml water
- salt andfreshly ground black pepper
- 1 lemon, juice only
1. Whisk the mustard, treacle, sugar, lemon juice, pepper and salt together in a bowl. Stir in the ale, garlic and herbs.
2. Slash the chicken thighs through to the bone in several places with a sharp knife. Place the thighs into the ale marinade and put in the fridge for a minimum of 2 hours or overnight. Turn in the liquid from time to time.
3. While the chicken is marinating, make the onion dressing and onion jam; mix the onions with the caster sugar and salt, and leave to stand for about 4 hours.
4. Carefully strain off the onion juice and reserve.
5. Put the onions in a pan with the 2 tbsp of olive oil and 100ml of water. Cook gently to make a soft and pulpy jam. Season with salt and pepper. Set aside.
6. For the dressing, mix the onion juice with enough olive oil to make a dressing. Add salt, pepper and lemon juice to taste.
7. Heat a griddle pan or barbecue and preheat the oven to 180C/gas 4. Drain and dry the chicken pieces, brush with a little olive oil and cook on all sides until golden and branded. Place in the oven for about 10 minutes until cooked right through.
8. To serve, place a spoonful of the onion jam on each plate, top with two chicken thighs. Dress the mix of leaves and serve along side the thighs.
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