400g skin on chicken thighs, halved

100g butter

250-350ml chicken stock

75g ginger matchsticks

3 sliced spring onions

3 carrots, cut into slices

150g sliced chestnuts mushrooms

500g thinly sliced spuds

125g melted butter


1. Fry the thighs, season well, remove

2. Put the onions, carrots, ginger, mushrooms in the casserole dish with butter and about 50m water. Cook 5 minutes

3. Add chicken and stock back in, cook 30 mins at 180°c

4. Now top with the spuds, brush with butter, cook 40 minutes more

5. Serve with sauerkraut

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