Festive FANCIES Keep cosy indoors with our favourite winter dishes.
Apricot chicken with turnips Preparation time: 10 minutes Cooking time: 40 minutes Total time: 50 minutes Serves 2 Ingredients 3 tsp rapeseed oil, plus extra for drizzling 350g pack turnips, scrubbed, halved and cut into 1cm slices 1 onion, roughly chopped 75ml fresh Cooks’ Ingredients Chicken Stock 85g Bonne Maman Apricot Conserve 1 tbsp wholegrain mustard 1 tbsp fresh thyme leaves, plus a little extra to serve 500g pack Waitrose & Partners Pork and Apple Stuffed British Chicken Thighs 200g pack Tenderstem broccoli, to serve Method Preheat the oven to 200˚C, gas mark 6. Heat 2 tsp oil in a frying pan and cook the turnips and onion over a high heat for 5 minutes, until turning golden here and there. Tip the vegetables into a small roasting tin (keep the frying pan for later). Add the stock, conserve, mustard and 1 tbsp thyme leaves; stir well. Sit the chicken thighs on top and drizzle with a little extra oil. Season and roast for 35 minutes, until the vegetables are tender and the chicken is golden and cooked through, with no pink meat remaining, and the juices run clear. Spoon some of the apricot and mustard juices over the chicken towards the end of cooking. When the chicken is nearly ready, heat 1 tsp oil in the frying pan and sear the broccoli on a high heat for 3 minutes, turning often. Season, add a splash of water, cover and cook for 2 minutes more until just tender. Scatter a little thyme over the chicken pan, then serve with the broccoli.
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Cook’s tip For a winning centrepiece, swap the chicken thighs for Waitrose & Partners Whole Chicken with Pork Stuffing. Cook according to pack instructions, adding the veg and sauce to the tin when 35 minutes remains.