You’ll Need
600g chicken thighs, cut into chunks
500g baby potatoes, halved
1 tbsp olive oil
1 tsp sea salt
½ tsp black pepper
Peppercorn Sauce
150ml double cream
1 tsp wholegrain mustard
1 tsp cracked black pepper
1 tsp green peppercorns, lightly crushed
1 clove garlic, finely grated
50ml chicken stock
To Finish
Fresh parsley
Optional but Dangerous
Garlic bread
Extra black pepper
Parmesan shavings
Method
Preheat your air fryer to 190°C.
Toss the potatoes with olive oil, salt, and black pepper.
Place into a foil tray or heatproof dish and air fry for 10 minutes.
Add the chicken pieces on top of the potatoes.
Continue cooking for 12–14 minutes until the chicken is lightly browned and cooked through.
Meanwhile mix together the cream, mustard, cracked pepper, green peppercorns, garlic, and chicken stock.
Pour the sauce over the chicken and potatoes.
Return to the air fryer at 180°C for 6–8 minutes until the sauce thickens and becomes silky.
Stir gently once during cooking so everything gets coated.
Finish with fresh parsley and extra cracked pepper.
Serve immediately while still bubbling hot.