4 chicken thighs (with skin and bone)
4 large mushrooms
4 cloves garlic
1 teaspoon Za’atar
200g baby leaf spinach
2/3 tbs olive oil
100 ml red wine
100 ml chicken stock
1 teaspoon cornflour
A little cold water
Salt and pepper to taste

Large heavy pan with lid that will go in the oven

Preheat the oven to 175°C (fan oven) Gas Mark 3.
Put 2 tbs olive oil into pan on a medium heat, add 2 cloves crushed garlic and 1 teaspoon Za’atar. Place chicken thighs skin side down and fry gently until the skin browns. Remove chicken and put to one side. Add remaining garlic, also crushed. Coarsely chop mushrooms and add to the pan. Stir gently and then put the lid on and leave on a low heat for 2 to 3 minutes. Once the mushrooms soften add 100ml red wine and 100ml chicken stock and bring to the boil. Now place the chicken on top (skin side up) and put into the preheated oven with lid on.
Roast for 30 mins at 175°C. After 20 minutes remove the lid.
Once the chicken is cooked remove it and put it to one side to keep warm. Mix the cornflour with a little cold water in a mug and add to the mushroom mixture. Stir over a medium heat until it starts to thicken. Now add the spinach one handful at a time, allow each handful to wilt before adding the next. Once it has all wilted, make sure it is hot then place the chicken on top and serve.
This is delicious on it’s own or could be served with mashed potato or sweet potato.