Warm 3 tbsp of olive oil in a shallow pan. Season 4 giant rooster thighs with salt and black pepper, then place them, pores and skin facet down, within the pan, and allow them to prepare dinner till the skins flip pale gold in color. Flip the thighs over and calmly brown the opposite facet.
Peel and roughly chop 2 medium onions. Take away the thighs to a plate and add the onions to the pan, with a splash extra oil if wanted. Allow them to prepare dinner over a average warmth for an excellent 10 minutes till they’re beginning to soften.
Thickly slice 100g of mushrooms (brown chestnut or button are very best) and add them to the pan, along with the leaves from a few bushy sprigs of rosemary, 6 entire black peppercorns and a few bay leaves in case you have them.
Let the mushrooms prepare dinner, including a little bit extra oil if you want, till they’re shiny, then pour in 500ml of cider. Let the liquid come to the boil, then decrease the warmth to a simmer, return the rooster items to the pan and partially cowl with a lid.
Depart the rooster and greens to simmer for about 35 minutes, till the rooster is tender. Examine and proper the seasoning as you want.
Chop a few tbsp of parsley and stir into the juices. Serve in a bowl with loads of juice from the pan. Sufficient for two. Prepared in 70 minutes
I take advantage of a big sauté pan for this, no less than 26cm in diameter.
I usually put a medium-sized potato in right here, too. Scrubbed, not peeled, then reduce into giant items and added as soon as the mushrooms have softened. In the event that they collapse a little bit into the juices, then all the higher.
No accompaniment will probably be obligatory right here if you’re placing potatoes in as nicely. If not, then a bowl of mash is a totally good factor.
Comply with Nigel on Instagram @NigelSlater
