Weekend inspiration for baked Chicken Thighs with Mandarin and Rosemary Glaze

Ingredients:

For the chicken and marinade:

• 600–700 g boneless chicken thighs

• 2 tbsp olive oil

• 2 cloves garlic

• 1 tsp mustard

• salt and freshly ground black pepper

For the mandarin and rosemary sauce:

• 200 ml freshly squeezed mandarin juice (about 4–5 mandarins)

• 2 sprigs fresh rosemary

• 1 tbsp honey

• 50 ml chicken stock or white wine

• 30 g cold butter

• 1 level tsp cornstarch

• 2 tbsp cold water

Method:

Season the chicken with salt and pepper, coat with olive oil, chopped garlic and mustard, and leave for 10–15 minutes. Sear in a pan for 2–3 minutes on one side and 2 minutes on the other, then remove. Pour the stock or wine into the same pan, add the mandarin juice, honey and rosemary, and simmer for 3 minutes. Stir in the cornstarch mixed with cold water and cook for another minute. Transfer the chicken to an ovenproof dish, pour over the sauce and bake at 190°C for 15–20 minutes, basting once. Remove the rosemary, stir the cold butter into the hot sauce and serve with mashed potatoes, vegetables or polenta.