Tray baked chicken thighs with sauteed apples & caperberries
This is Jules' favourite type of dish - it's super easy with loads of amazing flavours, so you can spend more time drinking wine with friends and less time fussing in the kitchen...
10-12 Chicken Thigh fillets [skin on if possible]
½ cup Dry White Wine
½ cup Old Fashioned Apple Juice
Couple cloves of garlic sliced
Sprinkle of Salt & Pepper
A Handful of Fresh Oregano
2 tbsp Dark brown Sugar
2 Crisp Apples
AFTER BAKING ADD:
Good handful of Caperberries
A decent splosh of Balsamic Vinegar
Place all the first ingredients in a roasting dish and marinate for a few hours or overnight.
Bake in a moderate oven [180c] until the chicken bits are beginning to brown & juices run clear – around 25-30 mins.
Chop apples into wedges or 1.5cm discs and fry in olive oil until slightly browned and beginning to soften.
Drain liquid from cooked chicken and pour into a small pan. Over medium heat reduce cooking liquid in until slightly syrupy. Add the balsamic and caperberries to heat through. Place apple wedges in amongst chicken fillets and pour hot reduced caperberry liquid over the top. Sprinkle with a few leaves of fresh oregano.
Serve immediately with a leafy green salad and sliced sourdough to mop up the juices.