EAT, DRINK AND BE MERRY!
ROAST CHICKEN THIGHS WITH REDCURRANTS & MANDARINS
This is a beautiful centrepiece for the winter table. And with bitter-sweet redcurrants and mandarins it is bursting with Christmas flavours.
SERVES 4
Preparation time: 30 minutes
Cooking time: 45 minutes
■ 100ml/3½fl oz ruby port
■ 4 tbsp olive oil
■ 3 tbsp freshly squeezed orange juice
■ 2 tbsp grain mustard
■ 1½ tbsp light brown sugar
■ 1 tbsp rosemary, plus extra to garnish
■ 2 tsp fennel seeds, slightly crushed
■ 6 shallots, peeled
■ 8-10 small potatoes, cut in half
■ 3 garlic cloves
■ 8 chicken thighs with the skin and on the bone
■ 4 mandarins/clementines unpeeled, cut horizontally into slices
■ 400g/14oz redcurrants, plus a few sprigs to garnish
■ Salt and black pepper
Mix the ruby port, olive oil, orange juice, mustard, fennel seeds, rosemary and brown sugar in a large bowl with 2½ teaspoons of salt and 1½ teaspoons of
