This recipe is irresistibly simple, but also special enough to warrant making for Sunday lunch or a more memorable dinner. It delivers crispy chicken, honeyed parsnips and a rich, creamy sauce in one effortless tray. You could easily add mushrooms or a slice or two of stale bread, which soak up the sauce to become custardy on the underside and crispy on top. Almonds also work well if you want to add some crunch, and use those little jarred cornichons if you’re out of capers.
4 people
8 skin-on, bone-in chicken thighs
4 round shallots, peeled and halved crossways
8 sprigs of thyme or 1 tsp dried thyme or oregano
2 tbsp capers
6 cloves of garlic, peeled
400g parsnips, peeled and halved
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