- Preheat oven to 180°C.
- Place the potatoes in a pot and cover with cold, salted water. Bring to the boil and cook for about 5 minutes until just tender. Drain and transfer to an oven-proof dish.
- Place the Tegel Fresh Chicken Skinless Thighs on a board or plate and dust lightly with flour. Heat a dash of oil in a frying pan. Place the chicken in the pan and cook for 2-3 minutes per side, or until lightly browned. Place the chicken thighs on top of the potatoes.
- Add the garlic to the frying pan and gently sauté until fragrant before adding the mustard and thyme leaves. Add the cream and stock and bring to a simmer. Pour the cream mix over top of the chicken and potatoes.
- Bake for approximately 25 minutes until bubbling and golden. Garnish with extra thyme leaves and serve immediately.
Recipe 'made over' by Simon Holst.