TRAY-ROAST CHICKEN THIGHS WITH FENNEL, GRAPES AND OLIVES

ingredients | serves 4 | time 50 mins

4 echalion shallots • 2 medium fennel bulbs (about 300g), thinly sliced • 2 tbsp extra virgin olive oil • 8 essential British chicken thighs, trimmed of excess skin • 200g seedless black grapes, broken into small bunches • 6 tarragon sprigs • 100g essential green pitted olives, roughly chopped • 2 tbsp sherry vinegar

step 1

Preheat the oven to 200˚C, gas mark 6. Peel and quarter the shallots, leaving the root attached. Put on a rimmed baking sheet with the sliced fennel and 1 tbsp oil; season, toss together then spread out.

step 2

Season the chicken thighs, rub with the remaining 1 tbsp oil and put on top of the fennel. Roast for 30 minutes. Remove from the oven and heat the grill to high.

step 3

Nestle the grapes and tarragon among the chicken thighs, scatter over the olives and grill for 5 minutes, until the grapes have just burst and the thighs are crisp and cooked through, the juices run clear and no pink meat remains. Rest for 5 minutes then drizzle over the sherry vinegar. Serve with freekeh.

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