Chicken with Balsamic Blueberries

Cook Time 45 minutes

Servings 4


2 tbsp extra virgin olive oil 

8 chicken thigh cutlets, skin on 

1 red onion, cut into wedges or thick slices

2 tbsp balsamic vinegar 

6 sprigs of thyme 

3 bay leaves

150ml chicken stock 

1 punnet of blueberries

2 tbsp pine nuts 

Salt and pepper


Pre heat the oven 200C.

Place the chicken, onions, oil, vinegar, herbs and salt and pepper into a large baking tray. Toss and ensure chicken is nestled in the baking tray skin side up. Pour stock around chicken and bake for 35 minutes until the chicken skin begins to blister. 

Now scatter blueberries and pine nuts around the chicken and return to the oven for a further 8-10 minutes, for crispier skin turn the oven to the grill element.


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