Kevin & Andy

Recipe of the Week

Chicken, Apple and Mustard Traybake  Serves 4-8 persons

(you can replace chicken with pork sausages) 

· 2 red onions, each cut into 8 wedges or slices

· 4 British Apples, quartered

· 4 clove/s garlic, thinly sliced

· 1 tsp ground allspice

· 6 tbsp olive oil

· ½ tsp dried thyme 

· 8 skin-on, bone-in chicken thighs

· 1 lemon, halved

· 175ml dry cider

· 1½ tbsp Dijon mustard or French or Whole Grain Mustard

· 100ml double cream

Method

1. Preheat the oven to 200ºC, gas mark 6. In a roasting tin, toss the onions and apples with the garlic, ½ tsp allspice and 4 tbsp oil. Season, then scatter with ½ of the thyme. Sprinkle the remaining ½ tsp allspice over the chicken, season, then put, skin-side up, on top of the veg and apples. Drizzle over the remaining 2 tbsp oil, add a bit more salt and the remaining thyme. Squeeze over the lemon halves and add to the tin.

2. Roast for 40 minutes, then baste with the juices, pour the cider around the chicken and turn up the heat to 240ºC, gas mark 9. Roast for 10 minutes more, until the skin is crisp and golden, the juices run clear and there is no pink meat.

3. Remove the chicken from the tin. Stir the mustard and cream into the juices and return to the oven for another 5 minutes. Return the chicken to the tin and serve.

4. Serve with fresh vegetable such as tender broccoli, kale, carrots