Chicken Thighs with Red Onion, Apple and Chestnuts

Ingredients and directions

1 Doctors kitchen book 
2 Tablespoons Filippo Berio Mild and Light in Color Olive Oil
3 Whole Foods Market Free Range Chicken Thighs
1 Farm Folk Loose Red Onions
1 Orchard World Braeburn Apples
30 Grams Morrisons Walnuts
100 Grams Urgess Harvest Savoy Cabbage
10 Grams Langmead Herbs Fresh Cut Sage
1 Teaspoon Marmite Big Squeeze Yeast Extract
1 Teaspoon Napolina Double Concentrate Tomato Puree
1 Knorr Vegetable Stock cubes

1. Preheat the oven to 200°C/180°C fan/gas 6
2. Heat the oil in a large ovenproof frying pan over a medium heat.
3. Lay the chicken thighs in the pan skin side down and sauté gently for 6 minutes until the skin browns, then flip them over to cook on the other side.
4. Drain off any excess fat, add the red onion, apple and chestnuts and cook, stirring, for 2-3 minutes.
5. Combine the sauce ingredients in a bowl. Add the cabbage, sage and sauce to the frying pan and transfer to the oven for 15 minutes, or until the chicken is cooked throug (if you don't have an ovenproof frying pan, just transfer the contents of the pan to a baking tray).
6. Remove from the oven and allow to cool a little before serving.