Pan-Fried Garlic Butter Chicken Thighs

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

Roughly chop the parsley (stalks and all).

Cut the tomato into 1cm chunks.

Add the tomato chunks to a medium bowl with half the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper and set aside for now.

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

Once hot, lay the chicken thighs flat in the pan. Season with salt and pepper and sprinkle over the mixed herbs.

Fry until browned on each side and cooked through, 13-15 mins. Turn every 2-3 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Once the chicken has finished cooking, transfer to a plate and cover with foil to rest.

Return the (now empty) frying pan with a drizzle of oil (if needed) on medium heat.

Once hot, add the shallot and cook until softened, 4-5 mins. Stir in the garlic and cook for 30 secs.

Pour the remaining cider vinegar into the pan and allow it to evaporate, 30 secs. Add the water for the sauce (see pantry for amount) and chicken stock paste. Bring to the boil, then lower the heat and simmer for 1-2 mins.

Stir through the butter for the sauce (see pantry for amount) and parsley. Simmer until the sauce has thickened, 2-3 mins.