Chicken with roasted winter fruits
Serves: 4 Preparation: 10 minutes Cooking: 45 minutes
INGREDIENTS
1 tsp olive oil 4 bone-in, skin-on chicken thighs (about 850g) 2 tart apples such as pink lady or granny smith, cored and cut into ½-inch thick slices 2 ripe but firm pears, cored and cut into ½-inch thick slices 2 cloves garlic, minced ½ tsp kosher salt ½ tsp ground cinnamon ½ tsp mustard powder 125ml to 175ml chicken stock 150g red grapes 3 tbsp balsamic vinegar 1 tbsp fresh thyme leaves or 1 tsp dried thyme
METHOD
Heat oil over medium high heat in a 30cm or larger oven-proof skillet. Add chicken and brown for 8 to 10 minutes per side until nicely golden brown. Remove and set aside.
Pre-heat oven to 200°C. If there is more than 2 tablespoons of grease in the skillet, drain excess grease.
Add apples and pears and sauté for 4 to 6 minutes or until just beginning to brown.
Add garlic, salt, cinnamon and mustard powder and sauté 1 minute more.
Add chicken thighs back to the pan with 125ml chicken stock and bring to a boil.
Transfer to pre-heated oven and bake for 15 minutes. Add grapes and 50ml more chicken stock if liquid has reduced too much and return to the oven for 15 minutes.
Garnish with balsamic vinegar and thyme and serve each chicken thigh with a large heaped serving spoon of roasted fruit. Recipe courtesy of Jamie Geller from www.joyofkosher.com