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Wild Garlic Chicken Thighs


A great seasonal recipe, conjured up by a restaurant called 745pm, which is close to Sutton Hoo Chicken Farm.

Serves 2.

Ingredients

- 2 Suffolk Hoo free range chicken thighs
- 500gms Desiree potatoes peeled and cut up small.
- A bunch of wild garlic leaves
- A good handful of chard leaves
- 75gms shallots
- 2 stems of rosemary
- Olive oil
- Salt
- 2 oz butter


Methods

Season chicken thighs with salt, pepper & a litle olive oil

Peel and chop the shallots and place them with the butter in a little saucepan. Just melt the butter to coat the shallots and set aside.

Chop the rosemary leaves, just cover in olive oil in another small saucepan and heat until the water in the leaves starts to boil off. Turn off the heat and leave for at least an hour to allow the rosemary oil in the leaves to infuse into the olive oil.

Place the thighs in a preheated oven (250oc). Cook for 20 minutes by which time the skins should be nicely browned and crispy.

Whilst the meat is in the oven boil the potatoes, and when cooked, mash them. Warm up the shallots and the rosemary. Add the mashed potato to the hot shallot mixture. Strain the hot oil from the rosemary leaves into the mix and fold everything gently together.

Place a little oil in a wok or a large saucepan, and stir fry the chard until the leaves are just wilted (add the wild garlic leaves half way through cooking)

You are now ready to assemble the dish.

Place a neat pile of the rosemary and shallot mash in the middle of the plate. Put some chard & garlic leaves on top and carefully place a thigh on top of that.

You may wish to serve another vegetable with this - eg some roasted cherry tomatoes.

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