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Roasted cherry chicken
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By Chetna Makan
2 tbsp sunflower oil
8 chicken thighs (with bones in and skin on)
2 onions, cut into wedges
200ml white wine
300g cherries, stoned and halved
½ x 25g pack basil, leaves only
1. 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 the wine and cherries; bring to the boil, then simmer for a further 2 minutes; season.
2. 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.
Typical values per serving:
This recipe was first published in August 2021.