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Apricot chicken with turnips
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3 tsp rapeseed oil, plus extra for drizzling
350g pack turnips, scrubbed, halved and cut into 1cm slices
1 onion, roughly chopped
75ml fresh Cooks’ Ingredients Chicken Stock
85g Bonne Maman Apricot Conserve
1 tbsp wholegrain mustard
1 tbsp fresh thyme leaves, plus a little extra to serve
500g pack Waitrose & Partners Pork and Apple Stuffed British Chicken Thighs
200g pack Tenderstem broccoli, to serve
1. Preheat the oven to 200˚C, gas mark 6. Heat 2 tsp oil in a frying pan and cook the turnips and onion over a high heat for 5 minutes, until turning golden here and there.
2. Tip the vegetables into a small roasting tin (keep the frying pan for later). Add the stock, conserve, mustard and 1 tbsp thyme leaves; stir well. Sit the chicken thighs on top and drizzle with a little extra oil. Season and roast for 35 minutes, until the vegetables are tender and the chicken is golden and cooked through, with no pink meat remaining, and the juices run clear. Spoon some of the apricot and mustard juices over the chicken towards the end of cooking.
3. When the chicken is nearly ready, heat 1 tsp oil in the frying pan and sear the broccoli on a high heat for 3 minutes, turning often. Season, add a splash of water, cover and cook for 2 minutes more until just tender. Scatter a little thyme over the chicken pan, then serve with the broccoli.
For a winning centrepiece, swap the chicken thighs for Waitrose & Partners Whole Chicken with Pork Stuffing. Cook according to pack instructions, adding the veg and sauce to the tin when 35 minutes remains.
This recipe appeared within the December 2019 recipe card collection.
Recipe cards are free to pick up every month in Waitrose & Partners stores
Typical values per serving:
This recipe was first published in November 2019.