Creamy Chicken Thighs with Wild Garlic

This delicious one pan chicken meal comes together in under an hour with minimal effort—but tastes like you spent all day in the kitchen. If you don’t have herbes de Provence, use Italian herbs or even just oregano or thyme. Feel free to use some other greens instead of wild garlic or add in some extra mushrooms. It makes a perfect midweek dinner for a family.


2 tsp Herbes de Provence 2 tbsp Olive oil 1 tbsp Dijon mustard 1 tbsp Apple cider vinegar 1/3 tsp Sea salt 1 tsp Freshly milled black pepper 2-3 Garlic cloves, peeled and finely minced 6 Bone in skin on chicken thighs 2 tbsp Chicken schmaltz or butter 2 Shallots, finely chopped 120 ml Water 120 ml Heavy cream 200 g Wild garlic (or spinach)

Mix all the ingredients for the marinade (from the herbes de Provence to the minced garlic), using a wire whisk to emulsify the oil and vinegar together.
Add in chicken thighs and allow to marinate at room temperature 30 minutes. If you want to marinate for longer, put in the refrigerator.
When ready to cook, heat a heavy-bottomed pan. When it is hot, add the chicken schmaltz or butter and allow it to melt. Add chopped shallots and sauté 5 minutes. Add the chicken thighs, leaving behind as much of the marinade as you can. Reserve the mariande. Cook the chicken thighs until they are lovely golden brown, 5 minutes. Add in the marinade and water. Cover the pot and allow the thighs to cook 15 minutes, turning them halfway through, until they reach an internal temperature of 74C/165F.
Remove the chicken to a plate and add in cream into the pot, mixing well with the liquid. As soon as the sauce starts to thicken, gradually add in wild garlic and cook, stirring often, until the wild garlic is wilted. Return the chicken and any accumulated juices on the plate to the skillet. Cook for a couple of minutes until heated through completely.
Serve the chicken with plenty of the sauce, alongside rice, noodles, or potatoes, if you like.