This is a one pot dish, so easy to make and extremely more-ish! Very simple to cook, a great sharing dish to be mopped up with bread, or dip in some fries.

You can swap the chicken thighs for breast if you prefer, the thighs are a cheaper option and do not dry out so easily if cooked for too long.

• 850g boneless, skinless & boneless chicken thighs
• 75g melted butter
• 1 tbsp. olive oil
• 5 cloves of garlic, finely sliced
• 20g flat leaf parsley, chopped
• 300ml white wine
• 1 tsp sea salt
• 1 tsp black pepper
• Topping:
• 50g panko breadcrumbs
• 20g grated parmesan
• 1 tbsp olive oil
• 1/2 tsp sea salt

• Pre-heat the oven to 180 degrees.
• Cut the thighs in half and place into and oven dish or a deep pan that can go into the oven.
• Add the butter, oil, garlic cloves, parsley, salt and pepper. Mix well.
• Evenly spread the chicken out into the dish, pour over the wine.
• Cover with foil and cook in the oven for 20 minutes.
• Mix the panko, parmesan, oil and salt in a bowl.
• After 20 minutes carefully remove the pan and evenly sprinkle over the breadcrumb mixture over the chicken.
• Place back into the oven for another 15 minutes, uncovered, until golden on top.
• If using chicken breast reduce the cooking time a little, you do not want them to be dry.
• Mop up with bread or serve with vegetables. The sauce is delicious with crispy chicken and the breadcrumbs that cook into the juice thickens it to be a tasty broth.