Chicken thighs with red onion, apple and chestnuts recipe
The tanginess of yeast extract and the sweetness of the tomato give the vegetables and fruit in this dish a beautiful sticky, umami finish, and the punchy flavours help counter the bitterness of the greens. The classic pairing of apple and sage works brillianty with dark greens. You could also use kale, chard or spring greens instead of savoy cabbage if you prefer.
Tip: to increase the fibre content of the meal, add 150g (5oz) cooked puy lentils or butter beans to the pan before putting in the oven.
Tip: after plating the chicken and vegetables, deglaze the pan with a little red wine to make a jus to dress the chicken.
Ingredients
- 2 tbsp olive oil
- 400 g bone-in chicken thighs (2 or 3 pieces)
- 0.5 red onion, thinly sliced
- 0.5 red apple, thinly sliced
- 30 g cooked chestnuts, roughly chopped (or use unsalted walnuts or hazelnuts)
- 100 g savoy cabbage, finely chopped
- 10 g fresh sage leaves, roughly chopped
- 2 tbsp olive oil
- 14.1 oz bone-in chicken thighs (2 or 3 pieces)
- 0.5 red onion, thinly sliced
- 0.5 red apple, thinly sliced
- 1.1 oz cooked chestnuts, roughly chopped (or use unsalted walnuts or hazelnuts)
- 3.5 oz savoy cabbage, finely chopped
- 0.4 oz fresh sage leaves, roughly chopped
- 2 tbsp olive oil
- 14.1 oz bone-in chicken thighs (2 or 3 pieces)
- 0.5 red onion, thinly sliced
- 0.5 red apple, thinly sliced
- 1.1 oz cooked chestnuts, roughly chopped (or use unsalted walnuts or hazelnuts)
- 3.5 oz savoy cabbage, finely chopped
- 0.4 oz fresh sage leaves, roughly chopped
- 1 tsp yeast extract spread (e.g. Marmite)
- 1 tsp tomato paste
- 0.5 vegetable stock cube
- 100 ml hot water
- 1 tsp yeast extract spread (e.g. Marmite)
- 1 tsp tomato paste
- 0.5 vegetable stock cube
- 3.5 fl oz hot water
- 1 tsp yeast extract spread (e.g. Marmite)
- 1 tsp tomato paste
- 0.5 vegetable stock cube
- 0.4 cup hot water
Details
- Cuisine: British
- Recipe Type: Chicken
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 25 mins
- Serves: 2
Step-by-step
- Preheat the oven to 200°C/400°F/gas mark 6.
- Heat the oil in a large ovenproof frying pan over a medium heat. Lay the chicken thighs in the pan, skin side down, and sauté gently for 6 minutes until the skin browns. Flip them over to cook on the other side.
- Drain off any excess fat. Add the red onion, apple and chestnuts, and cook, stirring, for 2–3 minutes.
- Combine the sauce ingredients in a bowl.
- Add the cabbage, sage and sauce to the frying pan and transfer to the oven for 15 minutes, or until the chicken is cooked through. If you don't have an ovenproof frying pan, just transfer the contents of the pan to a baking tray.
- Remove from the oven and allow to cool a little before serving.
This recipe is from Eat to Beat Illness by Dr Rupy Aujla. Published by Harper Thorsons, £16.99.
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