Cider vinegar glazed chicken thigh with roasted apples
Juicy chicken thighs, caramelised apples and buttery cabbage with a cider vinegar and mustard jus. The apple-based vinegar brings a bright fruit note to a comforting restaurant main course. Serves 4 | Prep 20 min | Cook 35 min
Ingredients
- 4 boneless skin-on chicken thighs 180–200 g each
- 20 ml rapeseed oil
- 2 firm apples about 350 g, cored and cut into 8 wedges
- 400 g shredded white cabbage
- 30 g unsalted butter
- 4 g fine salt plus extra to taste
- black pepper
- 70 ml Gourmet Classic Cider Vinegar
- 25 g honey
- 300 ml unsalted chicken stock
- 20 g wholegrain mustard
- 1 thyme sprig
Instructions
- Heat the oven to 190°C fan. Season chicken with the measured salt and pepper. Heat oil in an ovenproof pan and fry skin-side down for 5–6 minutes.
- Turn the chicken so it skin side up. Place apple wedges around the chicken and roast for 18–25 minutes until the chicken is cooked through and apples are tender. Transfer both to a warm plate; rest chicken for 5 minutes.
- Pour off excess pan fat. Add vinegar and honey; simmer for 2 minutes, scraping up the browned juices. Add stock and thyme and reduce for 8–10 minutes to approximately 160 ml. Remove thyme, stir in mustard and season
- Melt butter in a separate pan. Add cabbage, 50 ml water and a pinch of salt. Cover and cook for 6–8 minutes until tender, then strain off water. Season with pepper.
- Divide cabbage between four warm plates. Add one thigh and two apple wedges to each. Spoon the cider vinegar mustard jus around the chicken and serve with the skin facing upwards.
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