I’m not sure where this recipe came from originally, possibly a magazine. It certainly was a regular favourite in recent years and my daughter Zoe loves it!
Serves approx 4. 8 free range chicken thighs, 1 chorizo, 16 ready to eat prunes, small glass dry white wine, 300 ml chicken stock, fresh thyme, knob of butter, large handful whole almonds, sea salt, quarter pint single cream.
Arrange chicken thighs in a roasting tin or baking dish. Finely slice a large chorizo and place the slices on top of the thighs. Season with ground pepper. Scatter the prunes about the dish. Mix the wine and stock and then pour over. Scatter the thyme and cook for around 30-40 minutes. In the meantime, sizzle almonds in melted butter for 2-3 minutes, and set aside. Remove the chicken, prunes etc to a warmed dish, cover. Reduce the remaining juices in the tin/dish to half. Add the cream, stir til smooth and pour over the chicken etc. Sprinkle the almonds with sea salt and scatter over the chicken. Serve with crispy green veg, such as courgettes, green beans and a great glass of Australian dry white wine!
TIPS: scatter the almonds on top just before serving – they will be nice and crunchy, adding an extra dimension to your dish!