Orange and Rosemary Chicken

I like recipes that require hardly any preparation and that do most of their own work in the cooking and this is one of those recipes – little preparation but great ingredients that lend huge amounts of flavour.

(Serves 4)

Ingredients

• 8 chicken thighs, skinned and boned
• 1 tablespoon olive oil
• ½ cup fresh orange juice
• ¼ cup red wine vinegar
• 1 teaspoon brown sugar
• 1clove garlic, crushed
• 1 tablespoon finely chopped rosemary
• ½ teaspoon salt
• freshly ground black pepper

Method

Cut slashes into the chicken meat to allow the marinade to penetrate and place it in a large shallow dish.

Whisk the remaining ingredients together and pour over the chicken. Cover and refrigerate for 30 minutes.

Preheat the oven to 200C.

Place the chicken and marinade in a large ovenproof dish lined with baking paper and bake for 45 minutes. Baste occasionally with the marinade during cooking if you can be bothered!

Keith Stewart’s wine suggestion

Blackenbrook 2008 Pinot Gris

Bilancia 2008  Pinot Gris