Warm up with this easy-to-make dish that everyone will enjoy.
6 trimmed, bone-in, skin-on chicken thighs
2 sliced apples
2/3 cup apple cider
1 large peeled and cubed sweet potato
Tbsp grainy mustard
2tbsp olive oil
3 sprigs rosemary
Salt and pepper
- Preheat oven to 220°C. Place the apples, chopped rosemary and potatoes in a medium bowl and season with salt and pepper. Add 1 tablespoon olive oil and mix until combined.
- Over medium-high heat, heat a large ovenproof skillet with the remaining tablespoon of olive oil. Sear chicken skin-side down until golden for approximately two minutes and remove from heat while you make the glaze.
- To the same skillet add the honey, mustard and apple cider, bring to a simmer and cook until reduced slightly before whisking in butter. Return chicken to skillet with skin side up and add the sweet potato mixture and rosemary sprigs to chicken.
- Place the skillet in the oven and bake until the chicken is cooked through and potatoes are tender (approximately 20 minutes). Serve chicken with the pan sauce.