1: Chop up all your veg (sweet potato, red & orange peppers, courgettes, red onion) into even pieces.
2: Generously drizzle olive oil over the veg and season. Roast for 45 minutes.
3: Chuck the chicken thighs into the pan, season, and splash on some olive oil. Brown the chicken on the outside and set aside.
4: Add garlic, rosemary, and thyme to the pan, followed by finely sliced mushrooms.
5: Pour in apple cider vinegar, single cream, and crème fraîche. Mix thoroughly.
6: Bring the chicken back into the sauce along with its juices. Simmer while preparing rice.
7: Plate up and garnish with coriander and lemon juice.
