Peppered Chicken and Brocolli Spears

Line a casserole dish with julienned red onion. Add 100g of water, and some chicken stock. Place the chicken thighs on top. Dress in a drizzle of olive oil, some sea salt and freshly ground black pepper.

Cook on the middle shelf of an oven preheated to 190 deg C for fifty-five minutes. For the last ten minutes remove the dish cover, which allows the chicken to brown.

The brocolli spears were cut in half and fried in a buttered  omelette pan for ten minutes under glass.

Add a little extra butter to the spears on serving. Excellent dish!