Crispy Truffle Butter Chicken Thighs

Ingredients

• 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

Directions

• 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.

• 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.

• Step 3

  Cook the flatbread to packet instructions.

• 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.

• Step 5

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