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Tray-roast chicken thighs with fennel, grapes and olives
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4 echalion shallots
2 medium fennel bulbs (about 300g), thinly sliced
2 tbsp extra virgin olive oil
8 essential British chicken thighs, trimmed of excess skin
200g seedless black grapes, broken into small bunches
6 tarragon sprigs
100g essential green pitted olives, roughly chopped
2 tbsp sherry vinegar
1. Preheat the oven to 200˚C, gas mark 6. Peel and quarter the shallots, leaving the root attached. Put on a rimmed baking sheet with the sliced fennel and 1 tbsp oil; season, toss together then spread out. Season the chicken thighs, rub with the remaining 1 tbsp oil and put on top of the fennel. Roast for 30 minutes.
2. Remove from the oven and heat the grill to high. Nestle the grapes and tarragon among the chicken thighs, scatter over the olives and grill for 5 minutes, until the grapes have just burst and the thighs are crisp and cooked through, the juices run clear and no pink meat remains. Rest for 5 minutes then drizzle over the sherry vinegar. Serve with freekeh, if liked.
This recipe first appeared in Waitrose & Partners Food, October 2018 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in Thu Sep 27 14:15:33 BST 2018.