Poulet-Frites and Creamy Mushroom Bistro Style Sauce

Meanwhile, quarter the chestnut mushrooms.

Halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press). 

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once the oil is hot, lay the chicken thighs flat in the pan. Sprinkle over the dried thyme.

Fry until browned all over, 5 mins each side. Once the chicken is browned, pop it onto a baking tray lined with foil. Set the pan aside for later (no need to clean, it all adds to the flavour!).

Bake on the middle shelf of your oven until cooked through, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

While everything bakes, return the (now empty) frying pan on a medium-high heat with a drizzle more oil. 

When hot, add the mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until starting to brown, 3-4 mins.

Once browned, add the shallot and stir-fry until softened and browned all over, 3-4 mins more. Add a splash of water if it's looking a little dry.

Once browned, add in the garlic and stir-fry, 1 min. Next, add in the cider vinegar and allow to evaporate, 30 secs more.

Once evaporated, add in the creme fraiche, chicken stock and water for the sauce (see pantry for amount). Bring to a boil, then lower the heat and simmer until thickened, 3-4 mins.

Once thickened, remove from the heat. Taste and season with salt and pepper if you feel it needs it.

Once cooked, add the chicken to the sauce and toss to coat.