Chicken thighs with chestnut dip recipe

Chicken is a wonderful source of protein - essential when you or the kids are in the middle of a busy day. Chicken thighs have the added advantage of being really easy finger food if you're having lunch at your desk (which, incidently, I don't advise -  everyone needs a break and some fresh air at lunchtime). This dish combines chicken with chestnuts, which are high in starch but contain virtually no fat. They also have a certain amount of potassium and some B vitamins.

Unsalted butter: 60g

Onion: 1, small, finely sliced

Garlic: 1 clove, finely sliced

Chicken thighs, skinned: 2

Chicken stock: 150ml

Fresh rosemary: 1 large sprig

Chestnut puree: 200g

Clear honey: 2 tablespoons

Melt 50g of the butter in a large frying pan / Add the onion and garlic and saute for 2 minutes / Add the chicken thighs and cook, turning occasionally, until gently browned all over / Pour in the stock, add the rosemary, cover and simmer gently until all the juices from the chicken run clear, about 25 minutes / Remove the chicken and leave to cool / Heat the chestnut puree / Add the honey and the extra 10g butter / Leave to cool / Dip the chicken into the puree and wrap in kitchen foil.

Use chicken legs instead and pass around with the chestnut dip while you're having drinks before dinner.