"Please Don't Leave Me" Chicken

Heat the oven to 220°C. Season the chicken thighs with salt and set aside in the fridge for 10 mins.

Heat a large frying pan over a medium heat. Put the chicken thighs into the pan, skin-side down, and cook for 8-10 mins until the skin is deep golden brown. Transfer to a baking tray and add the cherry tomatoes. Set aside.

Drain the sundried tomatoes and peel the garlic. Add both to a blender with the tomato purée, paprika, fennel seeds, chilli, wine and chicken stock. Blend until completely smooth.

Pour the sauce into the now-empty chicken pan, making sure to scrape all the chicken-y bits from the bottom. Bring to the boil, then pour over the chicken and tomatoes. Transfer the baking tray to the oven and cook for 20-25 mins.

Meanwhile, pick the basil leaves, discarding the stems.

Once the chicken is cooked, remove from the tray and swirl the cream through the sauce. Taste and season with salt and pepper and place the chicken back into the sauce. Garnish with the basil to serve.

Cook the pasta according to package instructions and combine with the sauce. We went with rigatoni but you can feel free to use anything you'd like - rice, quinoa, barley, potatoes. It's completely up to you.