Neven Maguire's Garlic Butter Chicken with Tomato Sauce

Ingredients

• 50g Butter
• 2 Simply Better Fermented Garlic Cloves, peeled
• Finely Grated Rind 1 Lemon
• 1 Tsp. Simply Better Mediterranean Seasoning
• 1 Tbsp. Simply Better Hot Honey
• 2 packs Simply Better Irish Corn Fed Chicken Thighs, trimmed
• 1 pack Simply Better Spanish Tomatoes, cut into wedges
• 1 pack Shallots, peeled
• 1 Tbsp. Simply Better Toscano IGP Extra Virgin Olive Oil
• 100ml Simply Better Free Range Chicken Stock
• 2 Cartons Simply Better Handmade Rustic Tomato Pasta Sauce
• 4 Tbsp, Freshy Grated Parmigiano Reggiano PDO
• 50g Wild Rocket
• 2 Tsp. Simply Better Italian Balsamic Glaze
• Simply Better Achill Island Sea Salt & Freshly Ground Black Pepper
• Roasted Baby Potatoes, to serve

Method

1. Preheat the oven to 180°C (350°F/Gas Mark 4). Using a pestle & mortar or mini food processor mash together the butter, garlic, lemon, Mediterranean seasoning, hot honey with plenty of salt and pepper. Lift the skin off each chicken thigh skin and smear the flavoured butter underneath. Put the shallots and tomatoes in an ovenproof baking dish or skillet pan and arrange the chicken thighs on top. Drizzle with the oil and season with pepper. Pour the chicken stock around the chicken. Bake for 1 hour until the chicken is meltingly tender and the skin is crisp and golden brown.
2. Meanwhile, heat the rustic tomato sauces according to pack instructions. Divide among plates and arrange the crispy chicken thighs on top. Spoon around the shallots and tomatoes. Scatter over the Parmesan, then add the rocket and drizzle with the balsamic glaze. Serve with a separate bowl of roasted baby potatoes to share at the table.