1kg of sweet potatoes, different types are preferred
2 to 3 apples, sliced
30ml olive oil
Salt and pepper
6 bone-in, skin-on chicken thighs
75 ml Honey Nectar
15ml Apple Cider
15g Grainy Mustard
3 rosemary sprigs
1. Preheat to 220 Degree Celsius. In a medium bowl, add potatoes and apple. Season with salt and pepper. Drizzle half of the olive oil and combine well.
2. In a frying pan (non-stick is preferred), heat the remaining olive oil. Add the chicken, skin side down, and sear until golden brown. Once done, transferred the chicken to another bowl.
3. To the same frying pan, add apple cider, honey nectar and mustard. Bring the mixture till a boil and add in the butter and whisk. Return the chicken to the frying pan and reduce the sauce over medium heat.
4. On a big oven skillet or tray. Add the chicken, potatoes, apples and rosemary. Pour the sauce over and bake in the oven for 20 to 40 minutes or until the chicken and vegetables are tender and cooked.
Descriptions: Taverner’s Honey Nectar Concentrate is a multi-award-winning product, having participated in the Royal Hobart Fine Food Awards and achieved several gold awards in the past