Baked chicken thighs with white wine & gooseberries

Baked chicken thighs with white wine & gooseberries

By
From
Lagom
Serves
4
Photographer
Yuki Sugiura

Ingredients

Quantity Ingredient
2 onions, sliced
600g bone-in chicken thighs, skin on
300g gooseberries, (rhubarb cut into 2cm chunks also works well)
1 tablespoon olive oil
1/2 thumb fresh ginger, peeled and grated
2 garlic cloves, finely chopped
200ml white wine
few thyme sprigs, leaves picked

Method

  1. Preheat the oven to 200°C. Place the onion slices on the bottom of a roasting tray. Arrange the chicken thighs on top and scatter the gooseberries all around. Drizzle the chicken with the olive oil and season with salt and pepper.
  2. Mix the ginger and garlic together in a jug with the wine. Whisk to combine, then pour all around the chicken. Sprinkle the thyme leaves over the chicken and bake for 25–30 minutes, until the chicken is crispy and cooked through and the wine has reduced a little to a sauce. Serve with a crunchy salad.
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