Ingredients
Serves 66 large chicken thighs with bone and skin attached
60ml grape seed oil
80g unsalted butter
Flake salt
100g grape seed oil
4 eschallots - peeled and finely diced
4 cloves garlic – peeled and finely sliced
4-5 punnets of selected mushrooms; buttons, Swiss browns, oyster, shimeji and chestnut
4 sprigs thyme
60g unsalted butter
1 cup of mushroom stock
¼ cup of chopped chervil and parsley
Lemon
Flake salt
Method
Pre-heat oven to 190°C.
Heat a pan and add the oil, season chicken thighs with salt and pan fry skin side down until nicely browned. Place in the pre-heated oven and cook for 12 minutes until just cooked. Remove from the oven, place back on the heat and add butter, foam and baste.
Meanwhile heat a large sauté pan, add the oil, eschallot, and garlic, sweet for a couple of minutes until soft. Increase heat add the mushrooms, thyme and butter, brown the mushrooms, swirl in the stock to emulsify with the butter add the chopped herbs, drop of lemon juice and a pinch of salt serve on a warm plate, with the crispy chicken thighs and serve.