Chicken in Rosemary Verjuice Stock, Apricot and Honey

There's something about winter that makes one feel like hearty and rustic home-cooked meals. Using what we have at home and inspired by the ever-affable Maggie Beer at the Good Food and Wine Show, here is my version of a chill-out/warm-up dinner.

 

Here is what we need:

• 4 Chicken Maryland (divided into thighs and drumsticks to make 8 pieces)
• Premium quality chicken stock
• 500ml Verjuice
• 2 or 3 large red onions (diced)
• Handful of dried apricots (blitzed in the chopper)
• 5 carrots (peeled, halved and cut into large pieces)
• 8 baby carisma potatoes
• Rosemary
• Thyme
• Honey
• Salt

Method:

Pre-heat oven to 200 degrees. Prep, chop, mince everything in advance so you can just add them as you cook.

Place a roasting tray on the stovetop and drizzle with EVOO and a little bit of butter for flavour. You can do with just plain oil if you like. Add diced onions. Saute till it softens.

Add apricots, rosemary and thyme to the onions and stir fry lightly for about 3 min. The amount of herbs is entirely up to your preference. I like mine strong so I use about 4-5 tablespoons of rosemary and about 1-2 tablespoons of thyme.

Now add the verjuice. Remember to use your wooden spatula to scrape the bottom of the pan (provided you have not burnt the onions previously) and mix the rest of the ingredients with the verjuice for about 2 min. Then add the chicken stock with salt and honey.

Add the chicken pieces, carrots and potatoes when the stock starts to simmer and boil a little, preferably with skin facing up. Brush a bit of honey on top of the chicken and place the whole roasting tray in the oven for 30-40 min.

Turn the oven off and let it sit in the oven for another 10 min. Serve.