This has to be one of my favourite dinners of all time. A few of my (long!) list of favourite foods all in one meal! When doing this one I usually pre-cook the potatoes, season the chicken and srap up the asparagus in the morning so that when dinner time comes, all I have to do is transfer to a pre-heated (and oiled) tray and cook. The sauce can also be prepared in the morning and stored in the fridge as soon as it has cooled and then re-heated at dinner time. I served it with some fresh rocket – just because I love it so much!
1 x chicken thigh per person
1 large potato per person
Peel and cut the potatoes into small cubes, cook until almost don, drain and set aside. Whilst they are cooking, wrap the asparagus in trimmed bacon and season the chicken with salt and pepper, thyme and olive oil. Once all is ready transfer to a large baking tray and cook at 230(ish)C for around 35-40 minutes. Add butter for extra crispy potatoes and chicken!
For the creamy onion and pepper sauce:
1 x onion, finely chopped
100ml double cream
2 x garlic cloves, finely chopped
1 teaspoon wholegrain mustard
1 x cube ‘oxo’
a splash of white wine
a splash of hot water.
Add the onion to a pan with some oil and cook until soft and brown. Add in the garlic at the end so as not to burn. Once cooked, pour in the cream, add the mustard and cook until almost simmering, at this point, crumble in the oxo cube and stir until disolved. Add in the splash of wine and water, turn up the heat to cook off and then lower the heat again to keep warm.