Serves 4

Ingredients

1 kg of chicken thighs
6 sprigs of thyme
6 black peppercorns
2 cloves garlic
Zest of a lemon
3 cups of chicken stock

Salad

¼ red onion finely diced
Juice of half a lemon
1 tsp thyme leaves
2 teaspoons of sugar
¼ cup of olive oil
80 g baby rocket
2 x corella pears thinly sliced
100 grams of soft goat cheese crumble.

Preparation

Put chicken in a large deep pan, add thyme, peppercorns, garlic, lemon zest and stock, bring to the boil, reduce heat to a simmer and cook until chicken is cooked. Whisk together onion, lemon juice, thyme, sugar and oil in the base of a salad bowl, add rocket, pears and goats cheese, when chicken is cooked roughly slice up and put on top, toss everything together and serve

This recipe has been adapted from a recipe in the MasterChef magazine (May 2012)