The phrase 'Winner, winner, chicken dinner' is enough to make our lips curl around these parts.

But it has to be said, at Turner & George, we don't really talk enough about the chicken we source and sell - and we should. Because the Ross chickens that we get in from Herb Fed are pretty damn special.

Free-range and slow grown on their farm up near York, these birds enjoy space and a diet that is unrivaled. Not only do they roam freely on Yorkshire pasture to peck on natural cereals and forage during the day, they also receive a supplement of parsley, lovage and thyme (to name but a few).

All of which is a by-product from a neighbouring herb farm, to ensure that nothing goes to waste.

Couple that with traditional farming methods and sensitive husbandry that eliminates any need for constant medical intervention through antibiotics and growth promoters - compared to your regular supermarket chicken, the argument for buying one soon speaks for itself.

There is also definitely a difference in the taste. However, if you do still need convincing, then may we suggest that you give this recipe a go. Which is a twist on a classic from the Austurias region of Spain, where cider features in most dishes and is a relatively simple and quick approach. It is very quick and easy to put together and given the simplicity of the ingredients, this dish really does pack a punch.

A true winning, chicken dinner in other words.

(That was hard to say.)

Chicken thighs


  1. Place a pan on the hob over a high heat, season the chicken thighs and place the thighs skin side and cook until golden brown. Once done, remove from the pan.
  2. Bring the heat down a touch and then fry off the shallots until they are soft and golden and then add the garlic and the pancetta. Again, sweat down until soft.
  3. Add the chicken back to the pan, skin side up. Add the lemon juice and allow it to reduce by half, then add the cider and cover the pan, gently cooking the thighs for 15 minutes.
  4. Meanwhile, boil the potatoes in salted water until tender and then slice into discs and season with olive oil and sea salt and ground black pepper
  5. Bring another pan of water to the boil and simmer the peas for 2 minutes.
  6. To plate, place the peas and potatoes in the bottom of the bowl, along with the cooking broth with pancetta and serve the chicken thigh on top. Finish with a drizzle some good extra virgin olive oil and sprinkle some oregano leaves over.

Main dish