LAWRENCE MURPHY: Chefs need comfort food, too...


Friday, 2nd June 2017, 7:47 pm
Updated Sunday, 4th June 2017, 9:30 pm
This dish puts an oriental spin on the mid-week chicken dinner

Many of our customers are surprised that we do not eat the food we prepare for the restaurant.

Of course we put the dishes together and taste them, and on our days off will happily take longer to cook our own dinners.

During the week we need food that is quick to prepare and will often eat a simple pasta dish or salad. I will often put something in the oven before taking the dogs out for a stroll, coming back to a tasty supper before going back to the kitchen for the evening service.

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This chicken dish is really simple, with not many ingredients, has a fantastic oriental flavour, and can be cooked in about an hour – just right for all you busy people and me.

You can add some Chinese leaf to the pot 5 minutes before before serving if you wish and serve with some boiled rice.


8 chicken thighs

2 onions, chopped

12 cloves garlic, sliced

Small knob ginger, finely chopped

2tbsp honey

4tbsp dark soy sauce

1tbsp fennel seeds


1. Fry the chicken thighs in hot oil until golden brown all over and drain on kitchen paper.

2. Fry the onion and garlic for two minutes in a large casserole.

3. Add the ginger and cook for another minute.

4. Add all the other ingredients and the chicken thighs. Pour in 100ml of water and bring to a simmer.

5. Put a lid on the dish and transfer to a preheated oven (160C/gas 3) for an hour.

6. Lift out the chicken thighs and skim any fat from the sauce.

7. Heat the sauce to reduce and thicken and pour over the thighs.

Lawrence’s restaurant is Fat Olives, Emsworth. Visit or call 01243 377 914.