SHOPPING LIST: Cooking Skills: Chicken 1, Chapter 3 (Pan-Frying Chicken)

Skin-on chicken thighs (bone-in or boneless), skinless chicken breasts, chestnut mushrooms, plain flour, eggs, panko or fresh breadcrumbs, double cream, low-salt chicken stock, lemons, garlic, fresh thyme and parsley, butter, rapeseed oil, wholegrain mustard, flaked sea salt, black pepper, baking paper and a probe thermometer.

Crispy-skin chicken thighs (4 portions)
[ ] 8 boneless, skin-on chicken thighs
[ ] 1 tbsp rapeseed oil
[ ] 1 tsp flaked sea salt
[ ] 1 tsp black pepper
[ ] 4 sprigs thyme
[ ] 1 lemon, in wedges

A pan-fried breast with a lemon and stock pan sauce (2 portions)
[ ] 2 skinless chicken breasts (about 150 g each)
[ ] 2 tbsp plain flour, seasoned
[ ] 1 tbsp rapeseed oil
[ ] 200 ml chicken stock, unsalted
[ ] 1 lemon, juice
[ ] 20 g cold butter, cubed
[ ] 1 tbsp chopped parsley

Chicken schnitzel (2 portions)
[ ] 2 skinless chicken breasts (about 150 g each)
[ ] 3 tbsp plain flour, seasoned
[ ] 1 egg, beaten
[ ] 60 g panko or fresh breadcrumbs
[ ] 4 tbsp rapeseed oil
[ ] 1 lemon, in wedges

Chicken in a creamy mushroom sauce (4 portions)
[ ] 500 g skinless chicken breast, cut into strips
[ ] 2 tbsp rapeseed oil
[ ] 300 g chestnut mushrooms, sliced
[ ] 1 onion, finely chopped
[ ] 2 garlic cloves, grated
[ ] 200 ml chicken stock, unsalted
[ ] 150 ml double cream
[ ] 1 tsp wholegrain mustard
[ ] 2 tbsp chopped parsley

For the experiments
[ ] A heavy frying pan
[ ] Baking paper
[ ] A rolling pin