• 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 

To serve 

  • Good handful fresh flat-leaf parsley, finely chopped  
  • Salt flakes  
  • Pepper  


  1. Preheat the oven to 190C
  2. 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
  3. 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.
  4. 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).
  5. Add the cider to the frying pan and deglaze the pan by bringing the cider to the boil. 
  6. 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.
  7. Serve with chopped parsley