Directions:
- Mix together the garlic, lemon rind, mustard, thyme leaves and some salt and pepper.
- Season the chicken thighs, then pull the skin back from the flesh.
- Spread with the mustard mixture, then stretch the skin back into place.
- Season the cornflour with salt and pepper then roll the chicken thighs in the mixture.
- Set a large non stick pan over a low heat and, when hot, add the chicken thighs, skin side down.
- Cook for 20 minutes without turning until the skin is crunchy and deep golden and the chicken is almost completely cooked through.
- Turn over the chicken, pouring off any excess fat.
- Pour in the wine and lemon juice and add the thyme sprigs, then raise the heat and bubble rapidly for 3-4 minutes.
- Add the stock and simmer for for a further 2-3 minutes until the sauce is smooth and thickened and the chicken is cooked through.
- Serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 75.88 Kcal (318 kJ) | ||
| Calories from fat | 4.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.48g | 1% | |
|---|---|---|---|
| Cholesterol | 0.76mg | 0% | |
| Sodium | 66.55mg | 3% | |
| Potassium | 74.95mg | 2% | |
| Total Carbs | 13.06g | 4% | |
| Sugars | 1.23g | 5% | |
| Dietary Fiber | 0.57g | 2% | |
| Protein | 1.22g | 2% | |
| Vitamin C | 8.5mg | 14% | |
| Iron | 0.3mg | 1% | |
| Calcium | 11.7mg | 1% | |
| Amount Per 100 g | |||
| Calories | 94.86 Kcal (397 kJ) | ||
| Calories from fat | 5.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.6g | 1% | |
|---|---|---|---|
| Cholesterol | 0.95mg | 0% | |
| Sodium | 83.2mg | 3% | |
| Potassium | 93.7mg | 2% | |
| Total Carbs | 16.32g | 4% | |
| Sugars | 1.54g | 5% | |
| Dietary Fiber | 0.71g | 2% | |
| Protein | 1.52g | 2% | |
| Vitamin C | 10.7mg | 14% | |
| Iron | 0.3mg | 1% | |
| Calcium | 14.7mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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