“JAZZ™ Apple slices, baked until they’re buttery soft and golden and the oven-burnished skins falling away, are the perfect accompaniment to chicken thighs roasted in a tangy, sticky sauce with plump prunes and aromatic, woody thyme. This easy, all-in-one dish is perfect for busy weeknights.”

Preparation Time: 15min
Cooking Time: 50min
Serves: 2

1. Preheat the oven to 190°C. Heat the oil over a medium high heat in a wide, shallow, non-stick casserole dish.
2. Season the chicken thighs, and brown for a few min on each side until just golden. Remove from the pan and set aside.
3. Pour off any excess fat in the pan and return it to the heat, turning it down to medium. Add the wine and allow the alcohol to bubble off for 1-2min. Using a whisk, scrape off any baked-on bits from browning the chicken into the sauce.
4. Add the honey, vinegar and prunes to the pan, whisking until the honey dissolves. Allow the sauce to bubble for another few min until the prunes are softening and the sauce is reduced by about half. Season well with salt and pepper.
5. Core the apples and cut into sixths. Add  to the pan and toss until well coated in the sauce. Nestle the chicken thighs around the prunes and apple slices, skin side down, then turn them over so that the coated skin will brown and caramelise.
6. Tuck a thyme sprig under each chicken thigh. Transfer the dish to the oven to roast for 35min. The chicken should become dark  brown, the prunes plump and sticky, and the apple slices browned and softened. There should still be a good amount of rich sauce.
7. Sprinkle over any leftover thyme leaves before serving at the table.

More from Rachel at rachelphipps.com

Like chicken? Look out for the latest issue of My Weekly, in shops from March 21. We’ve got 5 more delicious, easy chicken recipes for you to try!