Chicken thighs seared hard, then braised in the same pan with cream doing the diplomacy and Chilli Crunch supplying the argument. The sauce comes out silky with crisp red bits suspended through it. Rice or bread is not optional, because leaving that sauce in the pan would be a genuine waste of a Tuesday.
40 mins. Serves 4.
Ingredients
- 8 chicken thighs, boneless, skin on
- 2 dessertspoons Plateit Chilli Crunch
- 300ml thickened cream
- ½ cup chicken stock
- 3 cloves garlic, sliced
- 100g baby spinach
- 30g parmesan, grated
- Salt + neutral oil, for the pan
Method
- Salt the thighs. Sear skin down in a little oil in a wide deep pan, 6 to 7 mins until the skin is properly crisp. Flip 2 mins, remove.
- Pour off all but a spoon of fat. Garlic in for 30 seconds.
- Stock in, scrape the base. Cream in. Bring to a simmer.
- Chicken back in, skin up and above the sauce line. Simmer uncovered 12 to 15 mins until cooked through and the sauce coats a spoon.
- Off the heat. Stir the spinach and parmesan through the sauce, then spoon 2 dessertspoons of Plateit Chilli Crunch over the lot. Pan to the table.
Swap it: Spoon Plateit Truffle Chilli Crunch over at the table instead. It goes on at the end, never into the sauce, or the heat takes the truffle with it.
