Maggie Beer

Chicken Thighs with Raisins and Pear Cider

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Step 1: Dice the chicken thighs into approximately 2 centimeter pieces then season with sea salt and set aside.

Step 2: Place a large non stick pan over a high heat, add the butter and once it starts to turn nut brown add the olive oil to inhibit from burning.

Step 3: Place 1/3 of the chicken in to the pan and brown on all sides, then remove and place onto plate while you seal off the other remaining chicken (which you will need to do in another 2 batches so that you do not over crowd the pan and stew the chicken) .

Step 4: Once all the chicken has been sealed, deglaze the pan with the pear cider, bring to the boil then add the prunes and raisins and lower the cider to a rapid simmer. Reduce by two thirds then return the chicken to the pan and cook for 8 to 10 minutes.

Step 5: Add the thyme, zest and adjust the seasoning with the freshly cracked black pepper.

Step 6: To serve, divide the chicken between 4 serving plates or place onto a platter and spoon over the prunes, raisins and cider sauce. Sprinkle with parsley.


  1. 800g free range chicken thighs skin on and de-boned
  2. 2 tbspn sea salt
  3. 3 tbspn unsalted butter
  4. 625ml 2 1/2 cups pear cider
  5. 180g pitted prunes roughly chopped
  6. 160g raisin
  7. 8 sprigs lemon thyme
  8. zest of 1 lemon
  9. 1/4 cup flat leaf parsley roughly chopped

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