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Tom Kerridge’s Crispy Truffle Butter Chicken Thighs

By M&S Food
Fancy a proper treat? Try Tom Kerridge’s Crispy Truffle Butter Chicken Thighs created exclusively for M&S, the perfect fancy midweek treat without the faff. Tender chicken thighs are flavoured with rich M&S Truffle and…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

9 total
  • 60g M&S Truffle and Parmesan Butter, cut into 4 even pieces
  • 4 x M&S Higher welfare skin-on chicken thighs
  • 4 tsp extra-virgin olive oil
  • 220g M&S Extra-virgin olive & garlic flatbread
  • 2 tsp sherry vinegar
  • 1 heaped tsp Dijon mustard
  • 50g Italian style salad
  • 2 baby cucumbers, thickly sliced
  • 10 x pomodolci tomatoes, halved

Method

5 steps

  1. Step 1

    Heat oven to 200°C/ 180°C fan/ gas 6. Slide one piece of butter under the skin of each chicken thigh then season all over with salt and pepper. Drizzle the skin-side of the thighs with 1 tsp oil.

  2. Step 2

    Put an ovenproof, non-stick frying pan over a medium-high heat. Once hot, add the thighs skin-side down and cook for 6-8 mins, or the skin is golden brown. Turn each thigh over and cook for a further 2-3 mins. Put the frying pan into the oven for 15 mins, or until the thighs golden brown and cooked through.

  3. Step 3

    Cook the flatbread to packet instructions.

  4. Step 4

    Meanwhile, make the dressing. Pour the remaining 3 tsp oil and vinegar into a medium bowl then whisk in the mustard and some seasoning. Tip in the salad, cucumber and tomatoes then toss to coat.

  5. Step 5

    Divide the chicken between 2 plates, spoon over any pan juices then serve with salad and garlic bread.