Spinneysfood Fresh Bone-In Chicken Thighs 4 (approx. 700g total)
Spinneysfood Ground Coriander 1 tbsp
Spinneysfood Smoked Paprika 1 tsp
Spinneysfood Fine Sea Salt ½ tsp
Spinneysfood Black Pepper ½ tsp, freshly ground
Spinneysfood Mediterranean Extra Virgin Olive Oil 2 tbsp, plus extra for serving
White onion 1
Garlic 2 cloves
Spinneysfood Fresh Sage 2 handfuls
Spinneysfood Premium Blueberries 300g
Wholegrain mustard 2 tbsp
Spinneysfood Organic Maple Syrup 1 tbsp
Spinneysfood Balsamic Vinegar of Modena 1 tbsp
Chicken stock 4 tbsp

Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Blueberry and sage roasted chicken thighs

Other 15 Mins Prep · 40 Mins Cook

Preheat the oven to 200°C, gas mark 6.
Pat the chicken thighs dry with paper towels and season generously with the coriander, smoked paprika, salt and pepper on both sides.
Heat the olive oil in a large ovenproof pan over a medium heat. Place the chicken thighs skin side down and cook, undisturbed, for approx. 12–15 minutes until the fat renders and the skin turns golden and crisp. Flip and cook for a further 4–5 minutes on the other side. Transfer the thighs to a plate, skin side up.
Finely dice the onion. Finely slice the garlic. Finely chop a handful of sage leaves.
Using the same pan, add the onion and garlic and sauté for 1–2 minutes until fragrant. Add the blueberries, mustard, maple syrup, balsamic vinegar, sage and stock. Stir well and simmer for 2–3 minutes until the blueberries are about to burst. Nestle the chicken thighs back into the pan, skin side up, spooning some of the sauce around them.
Transfer the pan to the oven and roast for 15–20 minutes until the chicken is cooked through (internal temperature 75°C). Remove from the oven and let rest for a few minutes. Taste the sauce and adjust the seasoning with salt, pepper, or a dash of mustard.
Scatter over fresh sage leaves and a drizzle of olive oil before serving.