chick thighs 3 ways

A chicken thigh is an absolute staple in my home. Last week we bought a packet and this is how we used them.

The gent kicked things off with a glorious puy lentil and bacon mountain, a fat, roasted chicken thigh adorning the top. It was earthy and filling and wholesome. It was also sophisticated and accompanied by Nice Wine (Chateau Famey, Cahors).

You can see my desperation on the next night as I tried to upgrade 'unwanted' salad into merely 'left overs'. Salvaging the best of a cos lettuce and some baby tomatoes, I dazzled them with balsamic and excellent olive oil. The chicken was easy: rub in hot smoked paprika, salt and a dash of oil, roast 35-40 minutes. Some bread and dipping oil helped mop it all up.

Cold, ready-cooked paprika chicken made day 3 very easy. I just assembled jacket potatoes, shop-bought coleslaw, watercress and cherry toms onto plates. And poured a beer.