Instructions

1. Preheat the oven to 200°C. Put the chicken into a gratin dish. (I recommend lining the gratin dish with parchment paper. I t means things don’t get as sticky as possible, but it does save on the washing-up – it’s up to you.) Mix all the other ingredients together and pour over the chicken. Bake for about 30–40 minutes. The chicken should be nice and crispy and the sauce reduced a little. I f you feel it’s drying up too much, cover with tinfoil or add a couple of tablespoons of water during cooking.
2. Some readers have said that it took ages for the liquid to get sticky, even after 40 minutes. I f that happens, pour off the excess liquid and simmer in a small saucepan until it’s getting thick. Then pour it back onto the chicken and things should look tasty after another 10 minutes in the oven.
3. Recommended side: Baked potatoes with crisp kale, bacon and crème fraîche with verjus (p. 272 of ‘Dinner’).