Dark Beer-marinated Chicken Thighs With Onion Jam

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 1 tablespoon english mustard
• 1 tablespoon treacle
• 1 tablespoon dark brown sugar
• 1/2 lemon, juice of
• 1 teaspoon black peppercorns, crushed
• 1 teaspoon salt
• 1 cup dark beer
• 4 garlic cloves, peeled and chopped
• 1 sprig fresh thyme, leaves plucked
• 1 tablespoon fresh basil, chopped
• 4 chicken thighs
• 1/2 cup olive oil (scant 1/2 cup)
• salad leaves, to serve
• 3 onions, peeled and thinly sliced
• 2 tablespoons superfine sugar
• 1 teaspoon salt
• 2 tablespoons olive oil, plus more
• olive oil, for dressing
• 1/2 cup water
• salt & freshly ground black pepper
• 1 lemon, juice of

Recipe

• 1 whisk the mustard, treacle, sugar, lemon juice, pepper and salt together in a bowl. stir in the ale, garlic and herbs.
• 2 slash the chicken thighs through to the bone in several places with a sharp knife.
• 3 place the thighs into the ale marinade and put in the fridge for a minimum of 2 hours or overnight. turn in the liquid from time to time.
• 4 while the chicken is marinating, make the onion dressing and onion jam; mix the onions with the sugar and salt, and leave to stand for about 4 hours.
• 5 carefully strain off the onion juice and reserve.
• 6 put the onions in a pan with the 2 tbsp of olive oil and the water. cook gently to make a soft and pulpy jam. season with salt and pepper. set aside.
• 7 for the dressing, mix the onion juice with enough olive oil to make a dressing. add salt, pepper and lemon juice to taste.
• 8 heat the grill and preheat the oven to 350°f drain and dry the chicken pieces, brush with a little olive oil and cook on all sides until golden and branded.
• 9 place in the oven for about 10 minutes until cooked right through.
• 10 to serve, place a spoonful of the onion jam on each plate, top with two chicken thighs. dress the mix of leaves and serve along side the thighs.