Ingredients
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
Method
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
If you make this, or any other recipe from the show, send us a picture of you with your dish to sundaybrunch@channel4.com
