Simon Rimmer served up tasty chicken thighs with potatoes and chestnuts on Sunday Brunch.

The ingredients are: 8 skin on, deboned chicken thighs, 3 cloves sliced garlic, 8 sage leaves, 8 sprigs thyme, 200 ml cream, 450g small potatoes, cut in half lengthways, 200g vacuum packed chestnuts, 250g sliced shallots, 75g butter and 1 pinch nutmeg.

Garnish with grated Parmesan and serve with bread.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.