Full Recipe


Ingredients & Method

– 4 boned skinned chicken thighs
– 2-3 cloves of garlic, peeled & crushed or thinly sliced.
– Good pinch of turkish chilli flakes
– 1-2 tsp Za’atar
– Fresh springs of thyme
– Several fresh sage leaves (optional)
– Bunch of fresh parsley, finely chopped
– Good spash of white wine
– 1/2 cup chicken stock
– 8/10 small tomatoes (or 3-4 larger tomatoes), cut into chunks from Jan at Plains View Gardens.
– A good mix of mushrooms, all finely sliced

I cooked this in a medium sized Le Creuset Casserole dish but it could also be done in a heavy cast-iron pan as long as you have something to cover it with while things are cooking. Or use a big pot.

– Heat some olive oil and a bit of butter in the pan. Start to brown the chicken, seasoning it with salt and pepper and a good pinch of Tahsin’s chilli flakes which aren’t too hot.

– When you turn over the chicken, add the garlic to the pan and sprinkle Za’atar over the chicken and also add the fresh thyme and sage tucking it around and under the chicken pieces.

– Cover the pan and cook the chicken for about 10 minutes (this time will depend on which type of chicken pieces you use).

– I used a mix of shitakes and portobello but button mushrooms would be just as good.

– When the chicken is at least half cooked, add all the sliced mushrooms into the pan and cover the pan again so the mushrooms sweat down. If they seem to stick a bit and everything seems a little dry, add a good splash of white wine and the chicken stock.

– Cover again and cook for about 30 minutes. From time to time checking that it’s not all drying out. Add more stock or water if necessary. The dish needs to have a bit of liquid but not swimming in it.

– Right at the end, add the chopped tomato pieces and the parsley. Mix it a little and make sure it’s spreads around. Warm it through for 2-3 minutes. The idea is to make sure the tomatoes aren’t cooked through but simply warmed.

You’ll see we’ve included photos of Mike’s frogs’ legs as it was served to him and my version using chicken pieces. Enjoy! Mike assured me that my version was as good as the one he had eaten at Le Petit Saint Benoit. I served it with steamed asparagus as it is right in season now.