Serve with Lemon Potato Roasties and a large Mixed Green Leaf Salad.
Ingredients:1and 1/2 red onions cut into wedges
2 Pink Lady or similar apples sliced.You can leave the skin on
10 thyme sprigs
2 Tblspns olive oil- extra for drizzling.
8 boneless chicken thighs
8 rashers of streaky bacon
100ml apple cider
100ml chicken stock
2 Tblspn cider vinegar.
Preheat oven to 200C. Put apple, onion and oil into a roasting pan, season.
Roast 10 minutes.
Season chicken thighs, add thyme sprig, roll up and wrap with a
bacon rasher.
Remove hot pan from oven and place roll-ups on
Remove hot pan from oven and place roll-ups on
bed of apple/onion. Drizzle with olive oil. Add cider and stock to
pan. Roast until chicken cooked through, approx 30 minutes.
Test chicken and add vinegar. Cook longer if chicken pieces were
very large. It should be moist and extremely delicious.
Lemon Potato Roasties: Serves 4-6.
Peel roasting potatoes eg Agria[that hold their shape] 850gm-ish.
Cut them in half then quarter again until walnut sized.
Add 8-10 whole cloves garlic or shallots.
Season: salt and pepper and fresh oregano or marjoram, lots.
Add 80ml olive oil, juice of 2 lemons and a little zest. Add water
to half way up the depth of the potatoes. Mix well.
Bake at 200C for 1 and 1/2 hours, so put these in well ahead of the
chicken. The potatoes don't mind being cooked longer. Stir halfway.
Large Green Mixed Leaf Salad: mix lots of every type of leaf: rocket, iceberg
mesclun, endive etc. Scatter with halved cherry tomatoes.
Mustard Vinaigrette: mix salt, pepper, half teaspoon sugar, 1 teaspoon grain
mustard and a little Dijon with 2 parts olive oil to 1 part cider vinegar, shake in a jar. Pour over when serving the salad.
ENJOY YOUR MEAL!
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