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One-pan chicken with ginger and apricots
Fruit and vegetables
10g/⅓oz fresh root
ginger
, peeled and finely chopped
4 large ripe
apricots
, halved
2 sprigs fresh
rosemary
, cut in half
Cooking ingredients
½ tsp
ground ginger
large glug extra virgin
olive oil
1½ tbsp white
balsamic vinegar
1 tbsp runny
honey
or syrup from a jar of stem ginger
sea salt and freshly ground
black pepper
Meat, fish and poultry
4
chicken thighs
, skin on, bone in
Other
100ml/3½fl oz dry
white wine
Back to recipe
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