Recipe: Dr Rupy’s Chicken thighs with red onion, apple and chestnuts
BOOST THE FIBRE
Add 150g cooked puy lentils or butter beans to the pan before putting in the oven
I made this sauce when trying to create a vegetarian stock that mimics the deep flavour of a red wine and beef reduction. The tanginess of the yeast extract and the sweetness of the tomato give the vegetables and fruit a beautiful sticky, umami finish, and the punchy flavours help counter the bitterness of the greens
• 2 tbsp olive oil
• 400g bone-in, skin on chicken thighs (2 or 3 pieces)
• 1⁄2 red onion, thinly sliced
• 1⁄2 red apple, thinly sliced
• 30g cooked chestnuts, roughly chopped (or use unsalted walnuts or hazelnuts)
• 100g savoy cabbage, finely chopped
• 10g fresh sage leaves, roughly chopped
For the sauce
• 1 tsp yeast extract (eg Marmite)
• 1 tsp tomato paste
• 1⁄2 vegetable stock cube 100ml hot water
1. Preheat the oven to 200°C/180°C fan/gas 6. Heat the oil in a large ovenproof frying pan over a medium
heat. Lay the chicken thighs in the pan, skin side down, and sauté gently for six minutes until the skin browns. Flip them over to cook on the other side.
2. Drain off any excess fat, add the red onion, apple and chestnuts and cook, stirring, for two-three minutes.
3. Combine the sauce ingredients in a bowl. Add the cabbage, sage and sauce to the frying pan and transfer
to the oven for 15 minutes, or until the chicken is cooked through. If you don’t have an ovenproof frying pan, just transfer the contents of the pan to a baking tray. Remove from the oven and allow to cool a little before serving.