• 8 chicken thighs
  • Half a tsp seasalt and black pepper, to taste
  • 3 tbsp finely chopped fresh herbs – thyme, oregano and basil
  • 2 cloves garlic, crushed
  • 6 tbsp good quality Dijon mustard
  • 2 good handfuls of fresh home made breadcrumbs
  • 4 ozs freshly grated Parmesan cheese
  • 1 tbsp olive oil


Preheat oven to 400°F and season chicken with salt and pepper well.

Mix herbs, garlic and mustard in a bowl and combine breadcrumbs and Parmesan cheese on a plate.

Lightly brush each chicken piece in the mustard-herb mixture, wiping off excess, then dredge each breast in the bread crumb-cheese mixture.

Heat a large sauté pan over medium-high heat. Add oil and fry as many of the chicken pieces as you can in one go until brown. Remove and repeat with the rest of the chicken, adding more oil if necessary.

Place chicken on a parchment lined sheet pan, repeat with remaining oil and chicken, then bake in oven for 12 to 15 minutes, or until the chicken reaches an internal temperature of 165 degrees.

Sprinkle with chopped parsley and serve.

Simple sautéed potatoes go well with this. You can either parboil the potatoes for 10 minutes beforehand, slice and fry in olive oil and butter, or fry them raw, which will take a little longer. The choice is yours.