Skirlie-Topped Chicken Thighs
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Ingredients
- 8 chicken thighs, bone-in skin-on
- 100 g porridge oats
- 1 onion
- 30 g butter
- 1 tsp dried sage
- 100 ml chicken stock
Nutrition (per serving)
- Calories
- 633 kcal
- Protein
- 46.3 g
- Carbohydrate
- 18.1 g
- of which sugars
- 2.5 g
- Fat
- 40.8 g
- of which saturates
- 13.4 g
- Fibre
- 2.9 g
- Salt
- 0.86 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Season the chicken thighs and roast on a tray for 35-40 minutes until the skin is crisp and the juices run clear with no pink meat remaining.
- 2
Meanwhile, melt the butter in a frying pan and cook the finely chopped onion for 8 minutes until soft and golden.
- 3
Stir in the porridge oats and dried sage and cook for 5 minutes, stirring often, until the oats are toasted and crisp.
- 4
Pour in the chicken stock a little at a time, stirring, until the oats have soaked it up and the skirlie holds together loosely.
- 5
Season well and spoon the skirlie alongside the roasted chicken thighs.
- 6
Serve with buttered greens or mashed swede.
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