Ingredients
100g dried apricots
1 tbspn water
125ml Maggie Beer Verjuice plus additional 1 tbspn for soaking apricots.
2 red onions, thickly chopped
2 tspn lemon thyme, chopped
2 tspn rosemary
1/3 cup (80ml) Maggie Beer Extra Virgin Olive Oil
1kg chicken thighs skin on
1/2 tspn sea salt
1 stick cinnamon
2 tbspn sherry vinegar
1 lemon, zested (peeled into strips with vegetable peeler)
2 tbspn honey
1 handful flat leaf parsley, roughly chopped
Soft Polenta
600ml full cream milk
1 bay leaf
1 sprig rosemary
2/3 cup (110g) polenta
1/2 cup (125ml) cream
50g unsalted butter
Sea salt and freshly cracked black pepper, to season
100g dried apricots
1 tbspn water
125ml Maggie Beer Verjuice plus additional 1 tbspn for soaking apricots.
2 red onions, thickly chopped
2 tspn lemon thyme, chopped
2 tspn rosemary
1/3 cup (80ml) Maggie Beer Extra Virgin Olive Oil
1kg chicken thighs skin on
1/2 tspn sea salt
1 stick cinnamon
2 tbspn sherry vinegar
1 lemon, zested (peeled into strips with vegetable peeler)
2 tbspn honey
1 handful flat leaf parsley, roughly chopped
Soft Polenta
600ml full cream milk
1 bay leaf
1 sprig rosemary
2/3 cup (110g) polenta
1/2 cup (125ml) cream
50g unsalted butter
Sea salt and freshly cracked black pepper, to season
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Methods
Prep time: 20 mins, plus soaking time / Cook time: 45 mins, plus resting time.
METHOD
Maggie's Tip: Choose a shallow sided pan for the oven so the mixture comes almost to the top to allow the heat to penetrate properly. An oval copper dish is perfect for this.
1
Reconstitute apricots in water and one tablespoon of Verjuice overnight. (Or if you don’t have time for this step, you can always use your microwave).
2
Preheat oven to 200°C fan forced.
3
Chop onion roughly then sauté with reconstituted apricots, lemon thyme and rosemary in a little Extra Virgin Olive Oil. Lay the herb and onion mixture in the base of the oven proof dish.
4
Add the chook pieces to the dish and top with sea salt, cinnamon, rosemary and lemon thyme. Pour over the stock, ½ cup Verjuice and vinegar and then add lemon peel.
5
Drizzle the chook thighs with two tablespoons of honey and roast for about 30 – 35 minutes, basting occasionally.
6
Remove from oven, discard the cinnamon and leave to rest for 10-15 minutes, to reduce juices before serving.
7
While the chook is resting make the polenta by heating the milk with the bay leaf and rosemary. When the milk is just about to boil, strain the herbs before returning the milk to the heat.
8
Add polenta and continuously stir, for 5 – 10 minutes until smooth. Add in cream and butter, take off the heat, season to taste and serve.
9
Drizzle a final flourish of Olive Oil over the chicken, garnish with parsley and serve with soft polenta.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
Prep time: 20 mins, plus soaking time / Cook time: 45 mins, plus resting time.
METHOD
Maggie's Tip: Choose a shallow sided pan for the oven so the mixture comes almost to the top to allow the heat to penetrate properly. An oval copper dish is perfect for this.
1
Reconstitute apricots in water and one tablespoon of Verjuice overnight. (Or if you don’t have time for this step, you can always use your microwave).
2
Preheat oven to 200°C fan forced.
3
Chop onion roughly then sauté with reconstituted apricots, lemon thyme and rosemary in a little Extra Virgin Olive Oil. Lay the herb and onion mixture in the base of the oven proof dish.
4
Add the chook pieces to the dish and top with sea salt, cinnamon, rosemary and lemon thyme. Pour over the stock, ½ cup Verjuice and vinegar and then add lemon peel.
5
Drizzle the chook thighs with two tablespoons of honey and roast for about 30 – 35 minutes, basting occasionally.
6
Remove from oven, discard the cinnamon and leave to rest for 10-15 minutes, to reduce juices before serving.
7
While the chook is resting make the polenta by heating the milk with the bay leaf and rosemary. When the milk is just about to boil, strain the herbs before returning the milk to the heat.
8
Add polenta and continuously stir, for 5 – 10 minutes until smooth. Add in cream and butter, take off the heat, season to taste and serve.
9
Drizzle a final flourish of Olive Oil over the chicken, garnish with parsley and serve with soft polenta.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
Autumn
Side dish or Lunch
