Method

• Preheat the oven to 180 degrees
• To make the sauce place a pot on the stove with the lemon zest, water and sugar
• Bring to a boil and then add the gooseberries
• Reduce the heat and simmer until for 5 minutes until the gooseberries are cooked but not breaking apart
• Strain and discard the liquid off the gooseberries
• Set the gooseberries aside
• Place the chicken stock in the pot and bring to a boil
• Cook until the stock is reduced by ½ and then add the gooseberries in
• Add the honey and continue to cook for a few minutes until the sauce is a good consistency and the gooseberries are starting to break down before removing from the heat and whisking in the butter
• Season the sauce with salt and pepper to taste
• You can gently warm the sauce just before you want to serve it
• Peel and chop the artichokes into similar size pieces
• Place in a pot and cover with water
• Add a generous pinch of salt and bring to the boil
• Once boiling reduce to a simmer and cook until the artichokes are tender
• Drain the water off the artichokes and add the cream and butter
• Using a stick blender or food processor blend the puree until smooth
• Season with salt and pepper to taste
• Season the chicken thigh with salt and pepper
• Heat a pan on moderate - high heat and add a good drizzle of olive oil
• Place the chicken thigh in the pan skin side down and cook until golden brown before turning over and then transferring to the oven to continue cooking
• Cook the chicken thigh until the juices run clear when tested with a knife Serve a chicken thigh with a generous spoonful of the puree and a couple spoonful of the gooseberry sauce
• Steamed greens are a great accompaniment to this dish