Equipment
* optional
Ingredients
Main
- 4 chicken thighs, skin on, bone in
- 2 g ginger, ground
- 30 ml olive oil, extra virgin
- 10 g ginger, finely chopped
- 100 ml white wine
- 22½ ml balsamic vinegar
- 21 g honey, runny
- 4 apricots, halved
- 2 rosemary, sprigs, cut in half
- 3 g sea salt, to taste
- 1 g black pepper, to taste
Nutrition (per serving)
Method
Preheat your oven to 210°C (410°F).
Season the chicken thighs with salt, pepper, and ground ginger. Sprinkle the ground ginger over the chicken skins.
Heat the olive oil in a large ovenproof frying pan or shallow casserole dish over high heat. Sear the chicken on both sides until browned, about 3-4 minutes per side. Remove from the pan and set aside on a plate lined with kitchen paper.
Drain any excess oil from the pan. Add the finely chopped fresh ginger and sauté gently for 2-3 minutes until softened. Pour in the white wine, followed by the balsamic vinegar and honey. Let the mixture bubble and reduce slightly for about a minute until it begins to thicken.
Add the halved apricots and rosemary sprigs to the pan. Return the chicken thighs to the pan, placing each one skin-side up on top of a rosemary sprig. Transfer the pan, uncovered, to the preheated oven.
Roast for 35 minutes, or until the apricots are tender and slightly caramelized, and the chicken skin is crisp. Serve hot with crusty bread for soaking up the pan juices.
Chef's Notes
- Feel free to add other herbs such as thyme or oregano to the dish.
- For extra flavor, consider browning the chicken in the pan with the skin-side down first for extra crispiness.
- If you don't have fresh rosemary, use 1 teaspoon of dried rosemary, adding it to the sauce in step 4.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 3 months — Freeze in an airtight container or freezer bag.
Reheating: Reheat in a preheated oven at 175°C (350°F) or on the stovetop until heated through. Add a splash of water or chicken broth to prevent drying.
