Nutrition know-how
| Calories (kcal) per serve | Fat (g) per serve |
| 613 | 37 |
Ingredients
4 bone-in chicken thighs, with skin
1.5 teaspoons sea salt, divided
2 slices bacon, cut into large squares
2 shallots, peeled and quartered
1 small head of cauliflower, cut into florets
75 grams dried figs, quartered
250 ml chicken stock
2 tablespoons honey
3 tablespoons balsamic vinegar
1 tablespoon fresh thyme leaves
1 tablespoon butter
Pinch of freshly ground black pepper
Directions
- Pre-heat oven to 190°C/Gas Mark 5.
- Place chicken thighs on a plate and season all sides with 1 teaspoon of sea salt.
- Place a heavy oven-safe saucepan over medium–low heat and add bacon pieces. Cook until crisp and brown, turning once halfway through, 1–2 minutes per side. Remove bacon to a plate and set aside.
- Turn heat up slightly to medium and add chicken to the pan, skin side down. Cook until skin is crispy and deeply golden in colour, about 7 minutes. Remove to a plate and set aside.
- Turn back to medium–low heat, add shallots and cauliflower. Cook the vegetables, turning occasionally using tongs to brown all sides, about 8 minutes. Be patient here, colour is important. Add dried figs to soften slightly, another 2 minutes, and season with 1/2 teaspoon of sea salt and fresh black pepper.
- Add the stock, honey, balsamic vinegar and thyme. Nestle the chicken thighs back into the pan, skin side up.
- Place pan in a preheated oven, uncovered, and cook for 15 minutes. Carefully remove from the oven and transfer chicken to a serving platter.
- Return saucepan to medium–low heat on the stovetop to bring the sauce and vegetables to a simmer, add butter and stir to slightly thicken the sauce, about 1 minute. Turn off heat.
- Spoon the sauce and vegetables over the chicken and sprinkle with crispy bacon pieces. Serve immediately.
These recipes should be used in consultation with the advice from your healthcare provider or nutritionist to help fulfil your daily nutritional needs. They are not designed to replace their advice.
