- 4 chicken thighs, skin on
- 1 large onion, peeled and sliced
- 2 cloves of garlic peeled and sliced
- A knob of butter
- Dash of olive oil
- Salt and pepper
- 1 Apple and one pear, quartered and cored
- 100ml medium cider (or apple juice)
- A bunch of rosemary, thyme. Sage finely chopped
- Good handful fresh flat-leaf parsley, finely chopped
- Salt flakes
- Preheat the oven to 190C
- Trim the skin on the chicken thighs (you just want to get rid of those straggly bits on the underside). Slice the onion into thick slices
- Heat the butter and oil in a frying pan. Season the chicken thighs and brown them on both sides until golden (you need to get a good colour, not to cook them through). Transfer the chicken to a baking dish that will hold the thighs in a single layer. Arrange them skin-side up.
- Add the pears, apples onions and herbs to the frying pan and cook in the remaining fat for about 4 minutes – again, just to get a little colour. Add these to the dish with the chicken (put them under and around the thighs).
- Add the cider to the frying pan and deglaze the pan by bringing the cider to the boil.
- Pour onto the chicken and pears. Cook in the oven for 40-45 minutes, or until the chicken is cooked and the apples and pears are tender and slightly caramelised.
- Serve with chopped parsley