One-pot chicken and mushroom with truffle pesto

Heat a large frying pan or skillet over medium heat

Season the chicken thighs well and add to the skillet, skin side down. Cook until the skin is golden brown and crisp and the thighs are nearly cooked through 

Remove the chicken thighs from the pan and set aside 

Add a splash of oil if needed and add the mushrooms to the pan. Allow to cook, undisturbed until well caramelised on one side. Stir and cook until the liquid from the mushrooms evaporates 

Add the shallots to the pan, cooking until softened, then add the garlic and cook for a minute or two more, stirring 

Add the thyme and chicken stock, then allow to bubble down and reduce until nearly evaporated 

Mix the cornflour with a couple of tablespoons of water then add to the skillet. Remove from the heat and stir through the mustard, truffle pesto and crème fraîche 

Return to the heat and add the chicken pieces, skin side up. Allow the sauce to simmer gently until thickened 

Meanwhile prepare the gremolata by adding all the ingredients to a food processor and blitzing until combined 

To serve, spoon the mushroom base onto a serving platter and top with the grated parmesan cheese. Add the chicken thighs along with the gremolata and a generous drizzle of the truffle pesto