- . 2 apricot & prune chicken royales
- . 10 washed salad potatoes
- . 1 tsp olive or rapeseed oil
- . 1 sweet potato
- . 2 sprigs of fresh thyme or a few pinches of dried thyme
To oven roast pre-heat your oven to 190'C/gas 5.
also suitable to casserole, reduce oven to 160'C/gas 3 after 15 minutes, and casserole for up to 2 hours.
Place the potatoes in the bottom of a deep roasting dish ideally with a grilling rack above, and drizzle with oil.
Roast the potatoes for 15-20 minutes, remove from the oven, gently shake them and then place the chicken royales onto the rack and return to the oven for 35-40 minutes. Shake the potatoes occasionally and 15 minutes before the chicken is ready squash each potato and return to the oven, allowing the chicken juices to soak into the potatoes.
Peel and chop the sweet potato and boil until tender, drain and sprinkle with the thyme, stirring through before serving, mash the sweet potato with a little butter or cream if desired.
Shred the savoy cabbage, removing the thick white vein from the centre of the leaves. Satuee the cabbage in a little butter until soft, then drizzle with runny honey, our Blacker Hall Autumn Honey is ideal for this.