recipes

45 ml olive oil
8 chicken thighs
salt and pepper
45 ml butter
2 onions finely chopped
3 cloves garlic
200 g baby carrots, halved
125 g white button mushrooms
250 ml dry white wine
250 ml chicken stock
250 ml cream
30 ml green pepper corns
6 sprigs thyme, + extra for serving
15 ml cornflour
cooked rice

Preheat oven to 180°C
Heat half of the oil in a large oven proof pan and brown the chicken well.
Season, remove from pan and set aside.
Heat remaining oil and butter in the same pan.
Saute onions until translucent.
Add garlic, carrots and mushrooms and fry until browned.
Add wine, stock, cream, peppercorns and thyme.
Mix cornflour with a little water to form a paste and stir into sauce.
Return chicken to pan, cover and bake for 15 minutes.
Uncover, spoon some sauce over the chicken and bake for a further 15 minutes.
Serve with thyme and rice.