Chicken Thighs with Creme Fraiche, Mustard & Great British Vermouth

Preheat Oven to 190’ fan / 400’ F / Gas Mark 6

Mix the mustard and olive oil together in a small bowl and season generously with black pepper. In a separate bowl mix the garlic and creme fraiche.

Place chicken thighs into roasting tin to lie snugly together in a single layer. Spread the mustard mixture over the skin of each chicken then dollop the creme fraiche mixture generously on top of each chicken thigh. (No need to be neat, it runs off in the oven.)

Pour in around 100ml of our Great British Vermouth at the sides so it runs underneath the chicken. Cook for 40mins, adding the rest of our vermouth halfway.

Once cooked, put aside the chicken and cover to keep warm. Bring the juices in the tin to a boil then reduce the heat to let it thicken. Here, you can stir in the parsley, lemon and butter to turn it into a delicious gravy. (You could add a tsp of creme fraiche and a dash of vermouth instead of butter for a creamier gravy.)

Ingredients: Serves 4

8 Skin-on-bone Chicken thighs
4 tbsp Dijon Mustard
1 tbsp Olive Oil
6 tbsp Creme Fraiche
1/2 Garlic Clove, finely grated
150 ml Great British Vermouth
Freshly ground black pepper
2 tbsp finely chopped flat parsley leaves
Squeeze of lemon juice
10g unsalted butter

Return the chicken to your gravy and serve on a bed of greens. Enjoy!