Pan-roasted chicken with winter fruits recipe

There aren’t many diners who’d turn down a spectacular roast chicken, and while this fruity version is the perfect winter warmer, you can also break it out for summer salads too. 

Serves: 4 people
Prep time: 15 minutes
Cooking time: 45 minutes


¼ cup craisins (or a mix of cranberries and raisins)
2 tbs olive oil
25g butter
4 chicken marylands
½ cup chicken stock
2 tsp fresh thyme leaves
1 red onion, cut into wedges
1 pear, peeled and cut into wedges
2 apples, cut into wedges


  1. Place the craisins in a small bowl and cover with boiling water. Soak for 15 minutes. Drain and reserve.
  2. Heat half the oil and half the butter in a large heavy-based flameproof pot over medium heat. Brown the chicken on both sides.
  3. Add the stock and thyme, lower the heat and cover tightly. Cook for 30 minutes or until cooked. Add a little more stock during cooking if necessary.
  4. In a large frying pan, heat remaining oil and butter. Add onion and cook over medium heat for 3-4 minutes or until soft.
  5. Add pears and apples and cook, turning once, for 3-4 minutes or until soft. Add craisins and heat through.

    Serving suggestion: steamed brown rice and green beans.

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