4 x Chicken thigh, skin on and bone in
Artichoke Puree Ingredients:
¼ cup cream
Gooseberry sauce ingredients:
500g gooseberries (frozen)
500ml chicken stock
Zest of 1 lemon
2 tsp honey
Preheat the oven to 180 degrees.
To make the sauce place a pot on the stove with the lemon zest, water and sugar. Bring to a boil and then add the gooseberries. Reduce the heat and simmer until for 5 minutes until the gooseberries are cooked but not breaking apart.
Strain and discard the liquid off the gooseberries. Set the gooseberries aside. Place the chicken stock in the pot and bring to a boil. Cook until the stock is reduced by ½ and then add the gooseberries in.
Add the honey and continue to cook for a few minutes until the sauce is a good consistency and the gooseberries are starting to break down before removing from the heat and whisking in the butter. Season the sauce with salt and pepper to taste.
You can gently warm the sauce just before you want to serve it. Peel and chop the artichokes into similar size pieces. Place in a pot and cover with water. Add a generous pinch of salt and bring to the boil. Once boiling reduce to a simmer and cook until the artichokes are tender.
Drain the water off the artichokes and add the cream and butter. Using a stick blender or food processor blend the puree until smooth. Season with salt and pepper to taste.
Season the chicken thigh with salt and pepper. Heat a pan on moderate - high heat and add a good drizzle of olive oil. Place the chicken thigh in the pan skin side down and cook until golden brown
before turning over and then transferring to the oven to continue cooking. Cook the chicken thigh until the juices run clear when tested with a knife
Serve a chicken thigh with a generous spoonful of the puree and a couple spoonful of the gooseberry sauce. Steamed greens are a great accompaniment to this dish