52 weeks of little helps

Plum chicken traybake

  1. Mix the 6 chicken thighs, 2 sliced onions, 125ml of wine, 2 tablespoons of soy sauce, 3 tablespoons of maple syrup, 1 teaspoon of mustard, 6 cloves of unpeeled garlic, 2 star anise, 1 cinnamon and 2 bay leaves together in a large bowl. Set aside for 30 minutes to marinate.
  2. Preheat the oven to gas 7, 220°C, fan 200°C. Scatter 10g of thyme over the base of a large, deep roasting tin. Add 8 halved and destoned plums and 125ml of chicken stock. Spoon over the marinated chicken mixture, then stir gently to ensure the chicken thighs are skin side up.
  3. Roast for 35-45 minutes until the chicken is cooked through and the juices run clear when the thickest part of the meat is pierced with a sharp knife. Scatter with 10g of parsley and serve with mashed potato, if you like.

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Plum chicken traybake

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