INGREDIENTS
2 tbsp sunflower oil
8 chicken thighs (with bones in and skin on)
2 onions, cut into wedges
200ml white wine
1 tablespoon of flour or other thickening agent
300g cherries, stoned and halved
½ x 25g pack basil, leaves only
Serving suggestion:
- Mashed potatoes
- Green veg
METHOD
- Preheat the oven to 200ºC, gas mark 6. Heat the oil in a flameproof oven dish or shallow casserole. Season the chicken, then put in the pan skin-side down (you may need to do this in batches). Cook over a high heat for 4-5 minutes, until the skin is nice and golden. Transfer the chicken to a plate and add the onion wedges to the pan. Cook for 2 minutes over a high heat, then add (additional notes: a tablespoon of flour, stir) then the wine and cherries; bring to the boil, then simmer for a further 2 minutes; season.
- Alternately to the flour, when cooked, remove juices to small pan and add some thickening or reduce)
- Return the chicken to the pan, skin-side up, then transfer to the oven. Bake for 50 minutes, until the chicken is cooked through, the juices run clear and no pink meat remains. Tear the basil leaves over the top, then divide between plates. Serve with crusty bread or mashed potato if liked, to mop up the delicious juices.
Credit: Waitrose
SERVING SUGGESTION
A tasty midweek meal or great for larger casual dining.
Serve with creamy mash and plate of crispy, steaming green veg
PREPARATION AND COOKING
Preparation time: 10 minutes
Marinading time: 0
Cooking time: 50 minutes
Cooking details: 200C
Pan: deep roasting pan or stove to oven casserole pot.
