Dinner recipe
Golden chicken thighs and new potatoes simmered with onions, wholegrain mustard, peas and fresh parsley in one pan.
Shop Sorted can help flag food rules, but it cannot guarantee that a meal or product is allergen-free or suitable for your needs. Always check retailer labels, product packaging, ingredients and substitution notices before buying, cooking or eating.
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Image: Shop Sorted generated asset
Ingredients
wide lidded casserole, fine grater, sharp knife
Method
Halve any larger new potatoes so all are about 3cm across. Halve and thinly slice the onions, finely chop the garlic and fresh parsley, and finely grate the lemon zest before halving the lemon.
Pat the chicken thigh fillets dry and season them with 0.5 teaspoon salt and the black pepper. Heat the 2 tablespoons olive oil in a wide lidded casserole over medium-high heat. Brown the chicken for 3 minutes on each side until golden but not cooked through, then transfer to a plate.
Lower the heat to medium, add the onions and remaining 0.5 teaspoon salt to the casserole and cook for 5 to 6 minutes, stirring often, until soft and lightly golden. Add the garlic and cook for 1 minute.
Stir the new potatoes and 2 teaspoons dried thyme into the onions, pour in the chicken stock and scrape up the golden bits from the base. Bring to the boil, cover and simmer over medium heat for 10 minutes.
Nestle the browned chicken and any resting juices among the potatoes. Cover and simmer gently for 14 to 16 minutes until the potatoes are easily pierced with a knife and the thickest chicken piece is piping hot with no pink meat; turn the chicken once halfway through.
Stir in the wholegrain mustard and frozen peas, then simmer uncovered for 3 minutes. Take the casserole off the heat, stir in the Greek yoghurt and half the chopped parsley, and return to low heat for 1 minute without boiling until glossy and hot.
Stir the lemon zest and juice of half the lemon through the sauce. Taste, adding more lemon juice if needed, then divide the chicken, potatoes, onions, peas and sauce between four bowls and scatter with the remaining chopped parsley.
