Chef Dean Edwards cooks thyme butter chicken with wild mushroom and brandy sauce on today’s episode of Lorraine.

Dean used chicken breast for this recipe but thighs and legs would be just as good but they would need a longer cooking time.

The ingredients are: 4 chicken breasts, skin on, 100g mixed mushrooms, roughly chopped, 2 cloves garlic, peeled and crushed, 3 sprigs fresh thyme, picked, 30g butter, 200g wild or ordinary mushrooms, 1 small onion, finely diced, 2 cloves garlic, 40ml brandy, 150ml chicken stock, 2 tbsp crème fraiche, 2 packs baby courgettes, 1 bunch spring onions, and 2 tbsp fresh chives, sliced.

To prepare the dish, place the mixed mushrooms, garlic and thyme in a mini blender and blitz into a paste then place into a bowl then stir through the butter and season.

Make a small pocket under the skin of the chicken then divide the mixture between the breasts. In a hot oven-proof frying pan, seal the seasoned chicken breasts skin side down for 2-3 minutes until golden, turn, then cook in a preheated oven set at 200C for 13-15 minutes or until the juices run clear. Remove from the pan and rest for five minutes.

Brush the mushrooms clean but do not wash as they will absorb the water. Once cleaned, slice then fry in a dash of oil in a very hot pan for 3-4 minutes. Add the shallots and garlic and fry for a further 2-3 minutes, then pour in the brandy and flambé!