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Chicken thighs with 40 cloves of garlic, chard and heritage carrots
Fruit and vegetables
2–3 heads
Swiss chard
, leaves stripped from the stalks
4 heritage
carrots
, trimmed,
carrot
tops reserved if present
2 banana
shallots
, peeled and thinly sliced
20g/¾oz
thyme
sprigs
2 tbsp chopped
tarragon
stalks and leaves
1
lemon
, juice only, to taste
1 tbsp chopped parsley and
tarragon
Tins, packets and jars
300ml/10fl oz
chicken stock
2 tsp
Dijon mustard
Cooking ingredients
2 tbsp
olive oil
40 garlic
cloves
, unpeeled
salt and freshly ground
black pepper
Dairy, eggs and chilled
30g/1oz unsalted
butter
150ml/5fl oz
double cream
Meat, fish and poultry
8 bone-in, skin-on
chicken thighs
Other
150ml/5fl oz dry
white wine
2 bay leaves
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