Chicken roasted with apples and sage butter
Succulent chicken thighs simmered in a honeyed brandy sauce with garlic and apple to make for a warming meal filled with flavour
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
25
MINUTES
Ingredients
potatoes for four
4 chicken thighs on the bone
2 apples, cored and cut into chunks
4 garlic cloves, finely chopped
bunch of rosemary, chopped
bunch of thyme, chopped
2 tsp honey
2 tbsp brandy
generous knob of butter
Method
Put the potatoes on to boil in lightly-salted water until they are half cooked. Toss them in oil and seasoning and transfer them to a baking dish. Bake in the oven until they are golden on the outside and cooked through on the inside.
Rub the chicken all over with butter and seasoning. Fry in a deep pan until browned all over.
Add the garlic, apple, herbs, honey and brandy and place into an oven headed to 180°C.
Cook for 15 minutes and add a large knob of butter gently stirring the contents so they get covered.
Place back into the oven until the chicken is cooked through and the apples are soft.
Serve with the potatoes and the juices from the pan spooned over.
