I’ve made more food from Diana Henry’s amazeballs A Bird in The Hand cookbook than possibly any other recipe book I own – I’ve also bought copies for numerous friends and they all love it too. Black pudding might not be for everyone, but my family love it and we return to this dish time and time again. Easily scale up or downable, just add more or less of the bits you like, but you’ll need 2 thighs per person.
A good slug of olive oil
6 skin on bone in chicken thighs
1 onion, sliced into half moons
1 pack of or whole black pudding, sliced into a thick mouthfuls
250ml dry sherry
A slurp of double cream
2 tbsp toasted pine nuts
A small handful of chopped parsley
Salt & Pepper
- Heat the oven to 180C.
- Heat the oil in an ovenproof dish and brown the seasoned chicken on both sides (no need to cook through), then remove to a plate.
- In the same pan, add the black pudding and brown on both sides, then remove and keep with the chicken.
- Leave about 1 tbsp fat in the pan, throw in the onions and soften slightly.
- Pour in 200ml sherry to deglaze the pan, stir well, then add back the chicken in a single layer with the black pudding filling the gaps.
- Bake for 40 minutes by which time the chicken should be cooked and skin nice and crispy.
- Return the pan to the stove and add the remaining 50ml sherry if its a bit dry, along with a splash of water and a good slurp of cream.
- Heat through the sauce gently, then scatter over the parsley & pine nuts.
- Serve with potatoes, crusty bread, rice, anything to soak up that lovely sauce, and something green of course.