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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
  • 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
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