- Preparation
- 15 min
- Cooking
- 55–65 min
- Chilling / resting
- None
- At service
- 5 min
Working estimates for the original recipe. Chilling and make-ahead time are separate; larger batches need extra planning.
Ingredients
- 8 whole chicken thighs (bone-in)
- 1 whole onion
- 2 clove garlic
- 1 tbsp olive oil
- 250 ml chicken stock
- 2 tbsp Dijon mustard
- 100 ml double cream
- 1 tsp dried thyme
Method
- Heat oven to 200°C / 180°C fan. Brown thighs skin-side down in oil in an ovenproof pan, in batches. Remove to a plate.
- Soften sliced onion for 8 minutes, add garlic for 30 seconds, then stock, mustard and thyme.
- Return chicken skin-side up, keeping skin above liquid. Roast uncovered 35–45 minutes until the thickest part reaches 75°C for 30 seconds.
- Lift out chicken. Stir cream into the sauce, simmer gently and return chicken to serve.
Make ahead
Slice onion and measure sauce ingredients ahead. Cook before guests arrive and time service for the end of cooking; do not leave at room temperature.
Ingredient notes & kitchen guidance
Ingredients include: Milk, Mustard. Check all packaging, especially stock, bread, pastry, sauces and chocolate, for other allergens and cross-contact information.
Kitchen-testing edition. Quantities scale; cooking times do not. Adjust pans and batches, and round whole items sensibly. Check every ingredient label for allergens. Cool cooked food promptly, refrigerate within two hours and use within 48 hours; reheat only once until steaming throughout. Food storage guidance.