Pan-roasted chicken with maple syrup & toma­toes

Taste - - Eat -

READY IN 45 min­utes SERVES 4 GLUTEN FREE

1/3 cup pure maple syrup 1 Tbsp Di­jon mus­tard* 11/2 Tbsp olive oil 20g but­ter 2 cour­gettes, trimmed, halved length­ways

and each length halved width­ways 8 cloves gar­lic, un­peeled 2 stalks rose­mary 8 chicken thighs, bone in, skin on Sea salt 200g cherry or grape toma­toes Crusty bread, to serve (sub­sti­tute with

gluten-free bread if re­quired) Leafy green salad, to serve

1 Pre­heat oven to 220°C. Place maple syrup and mus­tard in a small bowl and mix with a fork. 2 Heat olive oil and but­ter in a large oven­proof fry­ing pan over high heat. Cook cour­gettes, gar­lic cloves and rose­mary for 4 min­utes un­til be­gin­ning to colour. Re­move from fry­ing pan and set aside. 3 Sea­son chicken thighs with sea salt and cracked black pep­per and cook skin-side down in the fry­ing pan for 5 min­utes or un­til golden and crisp. Drain off ex­cess fat. 4 Turn chicken skin-side up and driz­zle with maple syrup and mus­tard mix­ture. 5 Nes­tle cour­gettes, gar­lic, rose­mary and toma­toes be­tween chicken thighs in fry­ing pan. Sea­son to taste with sea salt and cracked black pep­per. Roast in oven for 25-30 min­utes un­til chicken is cooked through. 6 Re­move from oven and leave to stand for a few min­utes. Serve with crusty bread and a leafy salad.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.