Nigel Slater’s recipe for chicken thighs with mushrooms and cider

A simple yet gloriously satisfying autumn dish

Warm 3 tbsp of olive oil in a shallow pan. Season 4 large chicken thighs with salt and black pepper, then place them, skin side down, in the pan, and let them cook until the skins turn pale gold in colour. Turn the thighs over and lightly brown the other side.

Peel and roughly chop 2 medium onions. Remove the thighs to a plate and add the onions to the pan, with a splash more oil if needed. Let them cook over a moderate heat for a good 10 minutes until they are starting to soften.