Ingredients
4 chicken thighs
250ml créme fraiche
2-3 heaped tbsp grain mustard
2 garlic cloves, crushed
150g pancetta or bacon
3 or 4 sprigs (small) of thyme
Method
- Set the oven at 200˚C/ gas mark 6
- Put the chicken thighs in an ovenproof dish
- Put the créme fraiche in a mixing bowl with mustard, crushed garlic, a little salt and black pepper. Pull the thyme leaves from their stalks and add them to the créme fraiche
- Cut the pancetta/bacon into short, thick strips then fry in a non-stick pan until the fat is golden. Mix with the sauce then spoon over the chicken
- Bake for 35 minutes until the sauce is bubbling and the chicken skin is nicely coloured
