recipes for every season

Sticky Apple-Cider Chicken with Crispy Potatoes

·

Serves 4 · Easy · 1 hour

Ingredients

6 skin-on, bone-in chicken thighs
750g baby potatoes, halved
2 eating apples, cored and cut into wedges
8 shallots, peeled and halved
2 tbsp olive oil
1 tsp dried thyme
150ml dry cider
2 tbsp wholegrain mustard
1 tbsp runny honey
1 tbsp apple cider vinegar
15g butter
Salt and black pepper

Method

1. Preheat the oven to 210C fan. Pat the chicken skin dry and season generously.
2. Toss the potatoes and shallots with 1 tablespoon of olive oil, thyme, salt and pepper in a large roasting tin. Roast 20 minutes.
3. Heat the remaining oil in a frying pan over medium-high heat. Brown the chicken skin-side down 5 minutes, then turn and cook 1 minute.
4. Place the chicken skin-side up among the potatoes. Add the apple wedges and roast another 25 minutes.
5. Meanwhile, pour the cider into the frying pan. Simmer 4-5 minutes, scraping up the browned bits, until reduced by half.
6. Whisk in the wholegrain mustard, honey, cider vinegar and butter. Simmer 1-2 minutes until glossy.
7. Spoon the cider sauce over the chicken, apples and shallots, keeping most away from the crispy skin.