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Chicken Thighs with Mustard and Balsamic Vinegar.

12 Chicken Thighs (Boned but skin on)
4 tablespoons Balsamic Vinegar
4 tabnlespoons seedy Mustard
2 tablespoons Olive Oil
175g (6 oz.) Mushrooms

Preheat the oven to 175C, 350F Gas 4

Mix together the mustard vinegar and oil and rub into the thighs.
Put these in a shallow roasting tin, skin side up, with a cup of water.

Cover with tinfoil and cook at the set temperature for about 30 minutes.

While these are cooking slice the mushrooms and fry in some olive oil until golden and dry.

Now take the foil off the chicken, tip in the mushrooms and raise the oven temperature to 200C 400F Gas 7

Cook at this temperature until the chicken gets crisp and brown.(about 5 minutes)

Serve with rice.

June 2, 2009 04:25 PM | 0 Comments
  Martin Dwyer
Consultant Chef