Chicken Thighs, Boneless Skin-On queen a little Dijon mustard and

a little Dijon mustard and seasoning

"One of the best and most approachable of the whole-carcass artisan steaks and this is a steak cut from the blade muscle

a single star anise and some beef stock

Sourced from grass-fed

with the potatoes becoming a sort of fudgy

Chicken Thighs, Boneless Skin-On queen a little Dijon mustard andBoneless, Skin On Chicken Thighs Succulent, Flavourful and Incredibly Versatile Boneless, skin on chicken thighs, cut from the legs of large free range birds, are a true kitchen staple. The dark meat is rich and juicy, holding its flavour whether roasted, fried, baked or slow braised. Equally suited to slow cooked stews and fast weekday meals, chicken* is a global favourite, offering endless culinary possibilities. Chef George Ryle Inspires "The first