(Serves 4)
8 skinless chicken thighs
115g (4oz) Dijon mustard
1 teaspoon thyme
1 teaspoon vegetable oil
175g (6oz) non-fat yoghurt or fromage frais
Salt and black pepper
Gherkin/Pickle slices to serve
First of all, pre-heat the oven to 200°C/400°F/Gas 6.
In a bowl, mix together the chicken, mustard and thyme, so the chicken is nicely coated. Lay a sheet of foil over a large baking tray, then place the chicken on the foil. Lay another sheet of foil over the first, and fold over the edges tightly to make a pouch. This will need to be placed in the oven for 45-60 minutes.
Just before the chicken has finished cooking, you can prepare the sauce by mixing together the oil with the yoghurt or fromage frais, and add a sprinkling of salt and black pepper. Once the chicken has cooked, remove the foil and pour over the sauce. Serve with slices of pickles or gherkins.
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