This recipe gives some delicious moist chicken thighs, balanced by some soft and slightly tart plum pieces.
If you add potatoes it can be served as a meal in it's own right, if not then serving with roast potatoes and parsnips works really well.
Cooking Time
Prep: 10 mins
Cooking: 50 mins
Total: 60 mins
Categories
Chicken
Ingredients
- 8 boneless chicken thighs (or drumsticks if you prefer boned)
- 1 large red onion
- 8 plums
- 200ml white wine
- Olive oil
- 125g margarine
- runny honey
- 4 tsp dried tarragon
- 4 small potatoes (optional)
Method
- Set the oven preheating to 200c
- If you're using them, peel the potatoes, cut into halves and set them boiling
- Peel the onion and chop into chunks
- Cut the plums in half and remove the stones
- Put the butter into a bowl, then add the dried tarragon
- Use a fork to mash them together
- Lay the chicken and onions in a large roasting tin/casserole dish
- Smother the chicken in tarragon butter
- Drizzle some olive oil over
- Pour the wine over
- If you're doing potatoes, wait until they've softened and then spoon them into the dish
- Bake in the oven for 20 mins
- Add the plums to the dish
- Bake for another 20 mins
- Drizzle some honey across the plums and the top of the chicken
- Bake for another 10 mins
- Remove from the oven and serve
Keywords
chicken, plums, traybake, honey,
