Chicken Thighs with Red Onion, Apple and Chestnuts

The tanginess of yeast extract and the sweetness of the tomato give the vegetables and fruit in this dish a beautiful sticky, umami finish, and the punchy flavours help counter the bitterness of the greens. The classic pairing of apple and sage works brillianty with dark greens. You could also use kale, chard or spring greens instead of savoy cabbage if you prefer.

Tip: to increase the fibre content of the meal, add 150g (5oz) cooked puy lentils or butter beans to the pan before putting in the oven.

Tip: after plating the chicken and vegetables, deglaze the pan with a little red wine to make a jus to dress the chicken.

subheading: For the chicken:

2 tbsp olive oil

400 g bone-in chicken thighs (2 or 3 pieces)

0.5 red onion, thinly sliced

0.5 red apple, thinly sliced

30 g cooked chestnuts, roughly chopped (or use unsalted walnuts or hazelnuts)

100 g savoy cabbage, finely chopped

10 g fresh sage leaves, roughly chopped

2 tbsp olive oil

subheading: For the sauce:

1 tsp yeast extract spread (e.g. Marmite)

1 tsp tomato paste

0.5 vegetable stock cube

100 ml hot water

Cuisine: British

Recipe Type: Chicken

Directions at lovefood.com

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