Description
This deliciously autumnal one-pan recipe for One Pan Chicken with Apples & Prunes is easy enough for a weeknight as it is ready in under an hour – just brown off the chicken, add the rest of the ingredients and pop it in the oven!
Ingredients
Scale
- large glug extra virgin olive oil
- 4 skin on, bone in chicken thighs
- freshly ground sea salt & black pepper
- 100ml dry white wine
- 1 tbsp runny honey
- 1 1/2 tbsp mild apple cider or white balsamic vinegar
- 100g pitted prunes
- 2 large eating apples
- 4 sprigs fresh thyme
Instructions
- Pre-heat the oven to 190 degrees. Heat the oil over a medium high heat in a wide, shallow,
preferably non-stick casserole dish. - Season the chicken thighs, and brown them for a few minutes on each side until just golden.
Remove from the pan and set aside. - Pour off any excess fat in the pan and return it to the heat, turning it down to medium. Add the wine
and allow the alcohol to bubble off for a minute or two. Using a whisk, scrape off any baked on bits
from browning the chicken into the sauce. - Add the honey, vinegar and prunes to the pan, whisking until the honey is dissolved. Allow the
sauce to bubble away for another few minutes until the prunes have started to soften and the
sauce is reduced by about half. Season the mixture well with salt and pepper. - Meanwhile, core the apples and cut them into sixths. Add the apples to the pan and toss so that
they are well coated in the sauce. Nestle the chicken thighs around the prunes and apple slices
skin side down, and then turn them over so that the skin is also coated in the sauce so that they
will brown and caramelise nicely in the oven. - Tuck a thyme sprig under each chicken thigh, and transfer the dish to the oven to roast for 35
minutes. The chicken thighs should become dark and brown, the prunes should become plump
and sticky, and the apple slices should have browned and softened. There should still be a good
amount of rich sauce in the bottom of the pan.